In making mince-meat, each
ingredient should be minced separately and finely before it is added
to the others. For a moderate quantity, take two pounds of raisins
(stoned), the same quantity of currants, well washed and dried, ditto
of beef suet, chopped fine, one pound of American apples, pared and
cored, two pounds of moist sugar, half a pound of candied orange-peel,
and a quarter of a pound of citron, the grated rinds of three lemons,
one grated nutmeg, a little mace, half an ounce of salt, and one
teaspoonful of ginger. After having minced the fruit separately, mix
all well together with the hand; then add half a pint of French brandy
and the same of sherry. Mix well with a spoon, press it down in jars,
and cover it with a bladder.
GOOD MINCE PIES.--Six pounds beef; 5 pounds suet; 5 pounds sugar;
2 ounces allspice; 2 ounces cloves; 3/4 pound cinnamon; 1/2 pint
molasses; 1-1/4 pounds seedless raisins; 2 pounds currants; 1/2 pound
citron chopped fine; 1 pound almonds, chopped fine; 2 oranges; 1
lemon-skin, and all chopped fine; 2 parts chopped apples to one of
meat; brandy and cider to taste.
MOCK MINCE PIES.--One teacup of bread; one of vinegar; one of water;
one of raisins; one of sugar; one of molasses; one half-cup of butter;
one teaspoon of cloves; one of nutmeg; one of cinnamon. The quantity
is sufficient for three pies. They are equally as good as those made
in the usual way.
POTATO PASTY.--Boil and peel and mash potatoes as fine as possible;
mix them with salt, pepper, and a good bit of butter.
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