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Classic
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page 116
take one quart of this, one of chopped apples, the same of currants, washed and
picked, raisins stoned and cut, of good brown sugar, suet nicely chopped, and
cider, with a pint of brandy; add a tea-spoonful of pounded mace, one of cloves
and of nutmegs; mix all these together intimately. When the pies are to be made,
take out as much of this mixture as may be necessary; to each quart of it, add a
tea-spoonful of pounded black pepper, and one of salt; this greatly improves the
flavour, and can be better mixed with a small portion than with the whole mass.
Cover the moulds with paste, put in a sufficiency of mincemeat, cover the top
with citron sliced thin, and lay on it a lid garnished around with paste cut in
fanciful shapes. They may be eaten either hot or cold, but are best when hot.
TO MAKE JELLY FROM FEET.
BOIL four calfs' feet, that have been nicely cleaned, and the hoofs taken off;
when the feet are boiled to pieces, strain the liquor through a colander, and
when cold, take all the grease off, and put the jelly in a skillet, leaving the
dregs which will be at the bottom. There should be from four feet, about two
quarts of jelly: pour into it one quart of white wine, the juice of six fresh
lemons strained from the seeds, one pound and a half of powdered loaf sugar, a
little pounded cinnamon and mace, and the rind thinly pared from two of the
lemons; wash eight eggs very clean, whip up the whites to a froth, crush the
shells and put with them, mix it with the jelly, set it on the fire, stir it
occasionally till the jelly is melted, but do not touch
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