Mince Pies the Best Way

Ingredients

• 3 pounds suet, shredded very fine
• 2 pounds raisins, stoned and chopped fine
• 2 pounds currants, picked, washed, rubbed, and dried
• ½ pound fine sugar, pounded
• ½ pound fine pippins, pared, cored, and chopped small
• ¼ ounce mace, ground
• ¼ ounce cloves, ground
• 2 large nutmegs, ground
• ½ cup brandy
• ½ cup sack (sherry)
• Seville orange or lemon juice

Directions

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

2. Mix in the brandy and sack until well combined.

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

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

5. Layer the meat, then a layer of citrons, followed by a layer of mince-meat and orange peel.

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

7. Cover with another layer of crust and bake until golden.