Cassell's dictionary of cookery

four pounds of raisins stoned, and four pounds of currants, washed clean, four pounds of apples, six pounds of suet, and half a fresh ox-tongTie boiled, haK a pound of candied orange-peel, ditto lemon, and a quarter of a poTuid of citron, all chopped; the juice of three oranges and three lemons, with the peel of two grated ; half a pound of moist sugar, two glasses of biundy, two of sherry, one nutmeg grated, a spoonful of pounded cinnamon, and half an ounce of salt. Mix all these well together, put the whole into jars, and keep them tied over with bladder. A httle of this mixture baked in tart-pans with pufi'-pasto forms mince pies. Or peel, core, and chop finely a pound of sound russet apples, wash and pick a pound and a half of currants, stone half a pound of raisins, and let both these be chopped small. Then take away the skin and gristle from a pound of roast beef, and carefully pick a pound of beef-suet ; chop these well together. Cut into small pieces three-quarters of a pound of mixed candied orange, citron, and lemon-peel ; let all these be well stirred together in a large pan. Beat or grind into powder a nutmeg, half an ounce of ginger, and a quarter of an ounce of cloves, the same of allspice and coriander-seeds ; add half an ounce of salt, and put these into the pan, MIN (424) MIN mixing them thoroughly. Grate the rinds of three lemons, and squeeze the juice over half a pound of tine Lisbon sugar, mixed with the lemon-peel ; pour over this two gills of brandy and hali a pint of sherry. Let these ingredients be well stirred, then cover the pan with a slate ; and when about to use the mincemeat take it from the bottom of the pan. Or, to make mince pies without meat, carefully prepare, as before directed, a pound and a half of fresh beef-suet, and chop it as small as possible ; stone and chop a pound and a half of Smyrna raisins; well wash and dry on a coarse cloth two pounds of currants ; peel, core, and cut small three pounds of russet apples ; add a quarter of an ounce of mixed cinnamon and mace in powder, four cloves powdered, a pound and a half of powdered sugar, a tea-spoonful of salt, the juice of a lemon and its peel finely grated, and a table- spoonful of mixed candied fruit cut very small. Let all the above be well mixed together, and remain in the pan a few days. When you are about to make mince pies,, throw a gill of brandy and the same of port wine into the pan, and stir together the mince. Line the required number of patty-pans with properly-made paste ; fill from the bottom of the pan ; cover, and bake quickly. Mincemeat, Apple {see Apple Mincemeat) . Mincemeat Fritters. — Beat well three eggs, separating the yolks from the whites, moisten a largo table-spoonful of fiour with them, and when the batter is rubbed smooth add eight ounces of mincemeat and part of the juice of a lemon. Fry in boiling lard, and put the fritters on paper before the fire for a minute, then serve hot on a napkin. These fritters should be made small. Drop the mixture from a dessert-spoon into the frying-pan. Breadcrumbs may be used instead of flour — about two ounces and a half will be the quantity for three eggs. They should be very finely prepared. Time, six to seven minutes to fry. Probable cost, lOd.