Lean beef, four pounds,

Two pounds of suet,

Four quarts of chopped apples,

Five pounds of sugar,

Four pounds of raisins,

Three quarts of sweet cider,

Cloves, cinnamon, mace, and nutmeg - three tablespoonfuls of each, Two cupfuls of meat broth,

Four pounds of currants,

Half a pound of citron,

Juice of six lemons,

One pint of molasses,

Three quinces,

One pint of brandy,

Three ounces each of candied orange and lemon peel, One pint of white wine, Two tablespoonfuls of salt.

Cook and mince the meat fine; chop the suet fine; cook the quinces in the cider until soft; chop the citron, lemon and orange peel; mix all the ingredients and cook slowly until the apples are soft; add the brandy and wine last; pack away in jars covered tightly; take half the flaky pastry; roll into a sheet one-fourth inch in thickness; cover the piepan, putting the pastry on quite full; fill with mince meat, having it about half an inch thick; roll out the other half of the pastry about one-eighth inch in thickness; fold over and cut two or three slits; cover the pie and bake in a moderate oven.