Make the paste, allowing for each pie, half a pound of butter and three quarters of a pound of sifted flour. Make it in the same manner as puff-paste, but it will not be quite so rich. Lay a sheet of paste all over a soup-plate. Fill it with mince-meat, laying slips of citron on the top. Roll out a sheet of paste, for the lid of the pie. Put it on, and crimp the edges with a knife. Prick holes in the lid.
Bake the pies half an hour in a brisk oven.
Keep your mince meat in a jar tightly covered. Set it in a dry, cool place, and occasionally add more brandy to it.
- One pound of raisins, stoned and cut in half.
- One pound of currants, picked, washed, and dried.
- One pound of beef snet chopped fine
- One pound of grated stale bread, or, half a pound of flour and half a pound of bread.
- Eight eggs.
- A quarter of a pound of sugar.
- A pint of milk.
- A glass of brandy.
- A glass of wine.
- Two nutmegs, grated.
- A table-spoonful of mixed cinnamon and mace.
- A salt-spoonful of salt.
You must prepare all your ingredients the day before (except beating the eggs) that in the morning you may have nothing to do but to mix them, as the pudding will require six hours to boil.
Beat the eggs very light, then put to them half the milk and beat both together. Stir in gradually the flour and grated bread. Next add the sugar by degrees. Then the suet and fruit alter-
