Another Method of Making Mince Pies

Ingredients

• 3 pounds of meat, shredded finely
• 2 pounds of raisins, stoned and chopped
• 2 pounds of currants, washed and dried
• 25 fine pippins, cored and chopped
• ½ pound of fine sugar
• ¼ ounce of mace
• ¼ ounce of cloves
• 2 large nutmegs
• ½ pint of brandy
• ½ pint of sack (sweet wine)

Directions

1. In a large pan, mix the shredded meat, chopped raisins, currants, chopped pippins, and fine sugar.

2. Add the mace, cloves, and nutmegs, and mix well.

3. Pour in the brandy and sack, and stir to combine.

4. Transfer the mixture to a stone pot and seal it tightly; it will keep for 3 to 4 months.

5. To make the pies, line a dish with a thin crust, add a layer of meat, followed by a layer of citron, then a layer of mince meat, and a layer of thinly cut orange peel.

6. Top with a little more meat.