Bake the pies half an hour in a brisk oven.

Keep your mince meat in a jar tightly covered. Set it in a dry,
cool place, and occasionally add more brandy to it.

Instead of the heart or tongue, you may, if you choose, use part
of a round of fresh beef.


PLUM PUDDING

One pound of raisins, stoned and cut in half.
One pound of currants, picked, washed and dried.
One pound of beef suet chopped fine.
One pound of grated stale bread, or, half a pound of flour and
half a pound of bread.
Eight eggs.
A quarter of a pound of sugar.
A glass of brandy.
A pint of milk.
A glass of wine.
Two nutmegs, grated.
A table-spoonful of mixed cinnamon and mace.
A salt-spoonful of salt.

You must prepare all your ingredients the day before (except
beating the eggs) that in the morning you may have nothing to do
but to mix them, as the pudding will require six hours to boil.

Beat the eggs very light, then put to them half the milk and beat