Fresh tongue must be used. It should be for two days well covered with equal quantities of salt, brown sugar, and powdered cloves. After boiling it until it is thoroughly done - say two hours - skin it and mince it fine. Pick, wash, and dry three pounds of currants, grate the rind of five lemons, and extract their juice, blanch and pound an ounce of bitter almonds and a pound of sweet almonds, powder four nutmegs, and grind together a dozen cloves and a dozen blades of mace; chop up three pounds of beef suet, six pounds of Sultana raisins, and six of the best pippin apples after paring and coring them. Mix them together, pouring over them a quart of Madeira wine and a pint of brandy.

This mince-meat should be placed in a tolerably deep dish and baked with puff paste. It should be thoroughly baked. Most persons prefer to eat these pies warm, but they are by no means unpalatable when cold.

These pies are richer when the mincemeat has been left for a few days in a stone jar, closely covered with a paper which has been dipped in brandy. When taken out, a little more sugar and a small quantity of brandy should be added to the mixture before the pies are made.