juice of 2½ lbs. candied lemon; nutmeg, ginger, and pepper to taste. These receipts are both good.
Boil 2 calf's feet quite tender, and chop the meat. Chop separately 1 lb. suet and 1 lb. apples, quite fine; mix these with the meat, add ½ lb. currants, ½ lb. raisins (chopped fine), ¼ oz. cinnamon, 2 drachms nutmeg, and mace (all pounded), 1 oz. candied citron and lemon peel, sliced thin, a wine-glass of brandy, and of Madeira. Line a tin pan with puff paste, put in the mince, cover with a paste, and ornament it.
To 6 lbs. currants add 3 lbs. raisins, 2 oz. cloves, 1½ oz. mace and 1 nutmeg, 3 lbs. fine powdered sugar, the rinds of 2 lemons, and 24 sharp apples, all these ingredients chopped or pounded separately, and then mixed together; add a pint of brandy. Let it stand a day or two, and stir it from the bottom once or twice a day. It will keep in a dry place, for months. Add butter or suet, when you make it into pies, also citron, if you like.
Note.—Mince meat is improved by the currants being plumped in brandy. Raisins should be chopped very fine.
