Stew three pounds of lean beef till it is tender; chop it fine with one pound and a half of beef suet, one dozen of apples, and one pound of stoned raisins; mix all together, with three pounds of currants, washed and picked clean, half a pound of citron, half an ounce, together, of cloves, cinnamon, and mace, pounded fine, a little allspice, a pint of brandy, and three half pints of cider, and one pound and a half of good moist sugar; squeeze it close down in a glazed pan, and it will be fit for use; then roll your puff paste in sheets, about the thickness of a penny-piece; cut out the tops to the size of your pies; put your cuttings for bottoms; fill them to your fancy; cover and close them; and bake them in a steady oven.

Raised Pie - Take seven pounds of flour; then take one pound of mutton suet, clarified down; put it into a saucepan with one pint and a half of water, and set it over the fire till it boils; make a hole in the middle of your flour, and pour in your liquor boiling hot; then mix in your flour with a spoon till you can bear to put your hand in; mix it till it becomes a nice smooth piece of dough; cover it over with a cloth; and raise your pies with as much of it as will make the size you want; when filled and nicely closed, wash with egg, and lay on your ornament. Your oven must be brisk, if for small pies; but if for large ones, a more steady heat will be best.