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Miss Caldwell's book, 1757-1790
Page 4
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(4) Mince Pyes Boil a Neats tongue and Blanch it and shred it Very Small then to every pound of Tongue take two pounds of Beef Suet. Shred it very small likewise and mix it with the tongue and to every pound of Suet take a pound of Currants well pick'd and clean'd and mix them altogether with some Minc'd Apples and Season them with Cinnamon, Nutmeg Cloves and mace and some six penny Sugar and some sack or Brandy when you make your Pies put on some Candy'd Oranges or Citron cover them with Puff Paste and Bake them half an hour
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(4) Mince Pyes Boil a Neats tongue and Blanch it and shred it Very Small then to every pound of Tongue take two pounds of Beef Suet. Shred it very small likewise and mix it with the tongue and to every pound of Suet take a pound of Currants well pick'd and clean'd and mix them altogether with some Minc'd Apples and Season them with Cinnamon, Nutmeg Cloves and mace and some six penny Sugar and some sack or Brandy when you make your Pies put on some Candy'd Oranges or Citron cover them with Puff Paste and Bake them half an hour
Szathmary Culinary Manuscripts and Cookbooks
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