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Classic
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page 190
it, and with a knife cut the paste around the edge of the plate; then take the
plate off, make three small incisions with the end of the knife on each side of
the middle, take it carefully up and cover the pie with it, press it lightly
with the finger against the bottom crust, put it in a quick oven for
three-quarters of an hour. The top may be brushed over with the yolk of an egg
beaten with a little milk. Pies made in this way should be served warm.
MINCE MEAT FOR PIES
Two pounds of beef chopped fine, one peck of apples, two pounds of raisins, two
pounds of currants, one pound of citron, one-half pound of suet, three pounds of
sugar; powdered cinnamon, cloves and nutmeg, a spoonful each. Moisten with a
bottle of champagne cider. When you bake the pies, place a spoonful of butter on
each pie; but do not put butter in the jar with the meat.
MINCE MEAT, FOR CHRISTMAS PIES
Boil a fresh beef tongue tender, let it get cold, then chop it fine, and add one
pound of suet, one-half peck of apples, two pounds of currants picked and washed
carefully, one pound of citron sliced, half an ounce each of powdered cloves,
allspice, cinnamon and ginger, three pints of cider, with half a pint of brandy;
sweeten to taste, then pack away in a crock. Keep it cool, or it will ferment.
Add apples when you bake the pie.
MINCE PIE WITHOUT MEAT
Take one pound of currants, one pound of peeled and chopped apples, one pound of
suet chopped fine, one pound of moist brown sugar, quarter of a pound of
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