rolling-pin, after you give it the first rolling, when all the butter is in.
If the butter is very fresh, you may mix with the flour a salt-spoonful of salt.
| One pound and a half of boiled beef's heart, or fresh tongue—chopped when cold. | ||
| Two pounds of beef suet, chopped fine. | ||
| Four pounds of pippin apples, chopped. | ||
| Two pounds of raisins, stoned and chopped. | ||
| Two pounds of currants, picked, washed, and dried. | ||
| Two pounds of powdered sugar. | ||
| One quart of white wine. | ||
| One quart of brandy. | ||
| One wine-glass of rose-water. | ||
| Two grated nutmegs. | ||
| Half an ounce of cinnamon | 
| |
| A quarter of an ounce of cloves | 
|
powdered. |
| A quarter of an ounce of mace | 
| |
| A tea-spoonful of salt. | ||
| Two large oranges. | ||
| Half a pound of citron, cut in slips. | ||
Parboil a beef's heart, or a fresh tongue. After you have taken off the skin and fat, weigh a pound and a half. When it is cold, chop it very fine. Take the inside of the suet; weight two pounds, and chop it as fine as possible. Mix the meat and suet together, adding the salt. Pare, core, and chop the apples, and then stone and chop the raisins. Having prepared the currants, add them to the other fruit, and mix the fruit with the meat and suet. Put in the sugar and spice, and the grated peel and juice of the oranges. Wet the whole with the rose water and liquor, and mix all well together.
