Mince Meat for Pie
Mince Pie, Plain
Two coffee cups chopped beef and small piece, about four ounces of salt pork, four coffee cups sugar, one nutmegone coffee cup molasses, two lemons, rind and juice, or sour orange, four teaspoons salt, two cups cider, boiled with the molasses, four teaspoons cinnamon, four cups chopped fruit (raisins, citron, currents), one cup suet finely chopped. Mix and scald, pack down in jars and pour a little brandy one top. When used add six cups of chopped apples.
Mince Pie, Richer
One pound fresh beef, one pound tongue, one half pound salt pork (scalded) chopped very fine, one pound large seeded raisins, one pound Sultana raisins, one pound currants, three-quarter pound "A" sugar, three quarters pound granulated sugar carmel, one pint rich stock, one pint boiled cider, fruit juice or soft jelly, simmer till well blended, two teaspoons cinnamon, one teaspoon allspice, one teaspoon clove, one teaspoon mace, one teaspoon nutmeg, one-half pound citron shredded. Cool and taste, and some more seasoning if desired. Pack in glass jars, pouring two tablespoons of brandy one top of each. When ready to use, add two annd a half cups of raw chopped apples to each cup of the mince: partly cook and put in the pies hot, adding lemon (grated rind and juice) and rose water if liked.
Some notes, I would not store this in a cupboard like they did, the sugar and spices are to preserve it, but I would make it up just a couple days before needed and store in the ice box just to be sure.
Sultana raisins are a small seedless raisin as are the currants used in this context. (Currants are also a berry similar to goose berries)
One coffee cup is 12 ounces not 8. When is says cup instead of coffee cup it is 8 ounces.
The tougue in the second recipe would need scalded and skinned first.
"A" sugar is just good quality white sugar, all we get today would be called "A" sugar back then.
This is writted as published, the commas are all as the original text.