Mince-Pie

Every thing used to make a mince-pie is chopped fine, and the spices are used in powder. Prepare paste as directed for meat-pies, and make it either with or without mould. Proportions: to three pounds of beef add six pounds of beef-suet, one pound of currants, one of prunes, one of raisins, and one of apples, the rind of two lemons, two ounces of citron, and one pound of any kind of comfited fruit; nutmeg, mace, cinnamon, cloves, and sugar to taste; also wine or brandy, or both, to taste. Bake in a moderately heated oven. The fruits may be used candied or fresh, the apples fresh or dried, it is a matter of taste. Twenty kinds of fruits and meat 19* may be used as well as three or four; there are no rules to make a mince-pie, since its compounds are riot used to be tasted at all separately, but as a whole.

Pot-Pie

Make a paste with one pound of flour, two ounces of butter, two ounces of beef-suet (the latter prepared as directed for puff-paste), a little salt and water, enough to make a rather stiff paste; roll it down to a thickness of about a quarter of an inch and fold it in three and roll down again; repeat the process half a dozen times, the last time leaving it rolled down and of the thickness above mentioned. Line the sides of a pot with it, lay slices or strips of salt pork on the bottom of the pot, then fill it with strips of meat, any and every kind (slices of potatoes may be added, if liked); season with salt, pepper, nutmeg, and cinnamon; fill with water or broth; cover with some of the same paste; cover the pan and boil gently till done. When the cover of paste is laid on, make a hole in the centre to let the steam out, and to fill up with water or broth if it boils away. Run a sharp-pointed knife or a skewer through, to ascertain when done. Serve warm. Proceed as above either for butcher's meat, chicken, and other domestic fowls, or game.