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Minced Pies, No. 1. —Boil a fresh beefs tongue (or very nice tender beef in equal amount, about 3 lbs), remove the skin and roots (any remains of the wind-pipe, blood vessels, etc. ) and chop it very fine, when cold; add 1 lb of chopped suet; 2 lbs of stoned raisins; 2 lbs of English currants; 2 lbs of citron, cut in fine pieces; 6 cloves, powdered {% teaspoonful powerd cloves); 2 tea-spoonsful of cinnamon; 1/2 teaspoonful of powdered mace; 1 pt. of brandy; 1 pt. of wine, or cider; 2 lbs of sugar; mix well and put info a stone jar ana cover well. This will keep some time. When making the. pies, chop some tart apples very fine, and to 1 lb of the prepared meat put 2 bcwls of the apple; add more sugar if taste requires it, and sweet cider to mak3 the pies juicy, but not thin; mix and warm the ingredients before putting into pie plates. Always bake with an upper and under crust, made as follows:
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