Mince Pies the Best Way

Ingredients

• 3 pounds suet, shredded very fine
• 2 pounds raisins, pitted and chopped fine
• 2 pounds currants, picked, washed, and dried
• ½ pound fine sugar, pounded
• ½ pound fine pippins, peeled, cored, and chopped small
• ¼ ounce mace, ground
• ¼ ounce cloves, ground
• 2 large nutmegs, ground
• ½ pint brandy
• ½ pint sack (sweet wine)
• Seville orange or lemon juice

Directions

1. In a large pan, combine suet, raisins, currants, sugar, pippins, mace, cloves, and nutmeg.

2. Mix well with brandy and sack.

3. Store in a stone pot for up to four months.

4. To make pies, line a dish with thin crust.

5. Layer with meat, then citrons, mince-meat, and orange peel.

6. Squeeze half the juice of a Seville orange or lemon over the layers.

7. Cover with crust and bake until golden.