eight large Apples, and chop them small, grate then a Two-penny-Loaf; and
then add two or three Nutmegs grated, half an Ounce of fresh Cloves, as
much Mace, a little Pepper and Salt, and a Pound and a half of Sugar; then
grate in some Lemon and Orange-Peel, and squeeze the Juice of six Oranges,
and two Lemons, with half a Pint of Sack, and pour this into the Mixture.
Take care to put in two Pounds of Currans to every Pound of Meat, and mix
it well; then try a little of it over the Fire, in a Sauce-pan, and as it
tastes, so add what you think proper to it: put this in an earthen glaz'd
Pan, and press it down, and you may keep it till _Candlemas,_ if you make
it at _Christmas._

_Memorandum,_ When you put this into your Pyes, press it down, and it will
be like a Paste.

When you take these Pyes out of the Oven, put in a Glass of Brandy, or a
Glass of Sack or White Wine, into them, and stir it in them.



_Plum-Pottage,_ or _Christmas-Pottage._ From the same.

Take a Leg of Beef, and boil it till it is tender in a sufficient quantity
of Water, add two Quarts of red Wine, and two Quarts of old strong Beer;
put to these some Cloves, Mace, and Nutmegs, enough to season it, and boil
some Apples, pared and freed from the Cores into it, and boil them tender,
and break them; and to every Quart of Liquor, put half a Pound of Currans
pick'd clean, and rubb'd with a coarse Cloth, without washing. Then add a
Pound of Raisins of the Sun, to a Gallon of Liquor, and half a Pound of
Prunes. Take out the Beef, and the Broth or Pottage will be fit for use.