Mince Pies.
- Ingredients—Puff and other pastry.
- Mincemeat.
- Castor sugar.
- White of 1 egg.
The Mincemeat.
- Ingredients—1 lb. of suet.
- 1 lb. of apples.
- 1 lb. of sugar.
- 1 lb. of currants.
- 1 lb. of raisins.
- 1 lb. of candied peel.
- The grated rind of 3 lemons.
- ¼ lb. of ratafias soaked in brandy.
Method.—Chop the suet.
Wash and dry the currants.
Stone and cut the raisins in halves.
Peel, core, and mince the apples.
Chop the candied peel.
Mix all the ingredients well together.
Put them into a stone jar; cover closely and keep for a month.
To Make the Pies.
Roll the paste out, and stamp it into rather large rounds with a fluted cutter dipped in hot water.
Lay half the rounds on patty pans.
Wet the edges of the pastry, and put some mincemeat into the middle of each round.
Cover with the remaining rounds, pressing the edges lightly together.
To glaze, brush them with a little white of egg, and dust with castor sugar.
Bake in a quick oven for ten or fifteen minutes.