Four pound boild beef, chopped fine; and salted; six pound of raw apple chopped also, one pound beef suet, one quart of Wine or rich sweet cyder, one ounce mace, and cinnamon, a nutmeg, two pounds raisins, bake in paste No. 3, three fourths of an hour.
Observations.
All meat pies require a hotter and brisker oven than fruit pies, in good cookeries, all raisins should be stoned.—As people differ in their tastes, they may alter to their wishes. And as it is difficult to ascertain with precision the small articles of spicery; every one may relish as they like, and suit their taste.
Apple Pie.
Stew and strain the apples, to every three pints, grate the peal of a fresh lemon, add cinnamon, mace, rose-water and sugar to your taste—and bake in paste No. 3.
Every species of fruit such as peas, plums, raspberries, black berries may be only sweetened, without spices—and bake in paste No. 3.
Currant Pies.
Take green, full grown currants, and one third their quantity of sugar, proceeding as above.
A buttered apple Pie.
Pare, quarter and core tart apples, lay in paste No. 3, cover with the same; bake half an hour, when drawn, gently raise the top crust, add sugar, butter, cinnamon, mace, wine or rose-water q: s: