Mince Pies, the Best Way

Ingredients

• 3 pounds suet, shredded finely
• 2 pounds raisins, stoned and chopped finely
• 2 pounds currants, picked, washed, and dried
• ½ pound fine sugar, pounded
• ¼ ounce mace
• ¼ ounce cloves
• 2 large nutmegs, grated
• ½ pint brandy
• ½ pint sack
• thin pie crust
• citrons, cut thin
• orange peel, cut thin
• juice of ½ Seville orange or lemon

Directions

1. In a large bowl, combine the suet, raisins, currants, sugar, 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 layer of pie crust.

5. Add a layer of meat, followed by a layer of citrons, then a layer of mince-meat.

6. Top with a layer of orange peel and a little more meat.

7. Squeeze the juice of half a Seville orange or lemon over the filling.

8. Cover with another layer of pie crust and bake.