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Classic
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page 114
keep the other close on the outside, till you have worked it into a round shape.
Have your meat ready cut, and seasoned with pepper and salt. If it is pork, cut
it in small slices; if mutton, cut it in neat cutlets, and put them in the pies
as you make them. Roll out the covers just the size of the pie, wet them round
the edge, put them on the pies, and press them together with your thumb and
finger, and then cut it all around with a pair of scissors, quite even, and
pinch them inside and out. Bake them an hour and a half.
MINCE-MEAT.
Two pounds of beef-suet, chopped fine; two pounds of apples, cored, pared, and
chopped fine; three pounds of currants, washed and picked; one pound of raisins,
stoned and chopped fine; one pound of good brown sugar; half a pound of citron,
cut into thin slices; two pounds of ready-dressed roast beef, free from skin and
gristle, chopped fine; two nutmegs, grated; one ounce of salt; half an ounce of
allspice, half an ounce of cloves, all ground fine; the juice of six lemons,
with their rinds grated; half a pint of brandy, a pint of sweet wine, a quart of
good cider. Mix the suet, apple, currants, meat, plums, and sweetmeats, well
together, in a large pan, and strew in the spice by degrees; mix the sugar,
lemon-juice, wine, brandy, and cider, and pour it into the other ingredients,
and stir them well together. Cover it closely, and set it away in a cold place;
when wanted, stir up the
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