4 cups chopped meat.

1 cup chopped suet.

8 cups chopped apple (sour).

2 cups meat liquor. 2 cups brown sugar. 2 cups molasses.

2 cups cider.

Juice and grated rind of two lemons. Juice and grated rind of three oranges. 1 lb. of stoned and chopped raisins.

1 lb. washed currants. 1/2 lb. chopped citron. 1/2 lb. chopped figs.

1/2 lb. chopped English Walnuts, if liked.

2 tablespoonfuls of salt.

2 tablespoonfuls cinnamon. 2 teaspoonfuls mace. 2 teaspoonfuls powdered cloves. 2 teaspoonfuls allspice.

1 cup of brandy.

2 tablespoonfuls rose water.

Mix in the order given. Use cold tea in place of cider and brandy if you wish. Cook slowly in a preserving kettle for one hour, stirring often. Add the brandy and rose water after removing from the stove. Meat from the lower part of the round is the best to use. A little more brandy or wine can be poured over the pie just before the upper crust in put on.

Mince meat is better to pack in an earthen jar, and to keep several days before using. Sauterne may be used in place of cider.