3 pints of cider.
2 tablespoonfuls of salt.
4 tablespoonfuls of cinnamon.
1 tablespoonful of allspice.
1 tablespoonful of mace.
1 level teaspoonful of clove.
4 nutmegs, grated.
4 lemons.
Put the beef in a small stewpan and just cover with boiling water. Cook for three hours, having the water only bubble at one side of the stewpan. Take from the fire and let the meat cool in the water, with the cover off the stewpan. When cold, remove all fat and gristle, and chop the meat rather fine. Put it in a large bowl with all the other ingredients except the cider, and mix thoroughly. Now add the cider, and let the mixture stand in a cold place over night. In the morning turn the mince meat into a porcelain kettle and heat slowly to the boiling point; then simmer gently for one hour. Put the mixture into stone jars and set away in a cold place; or it may be put in glass jars and sealed. It will keep for years in this way. If one wish to add brandy or wine, it may be done now or at the time that the pies are made. If economy be necessary, half the amount of currants and raisins given will answer. On the other hand, if one can afford it, when the pies are being made, one tumbler of jelly or marmalade to three or four pies will be found a great improvement.