These pies are always made with covers, and should be eaten warm.
If baked the day before, heat them on the stove or before the
fire.
Mince-meat made early in the winter, and packed closely in stone
jars, will keep till spring, if it has a sufficiency of spice and
liquor. Whenever you take out any for use, pour some additional
brandy into the jar before you cover it again, and add some more
sugar. No mince-meat, however, will keep well unless all the
ingredients are of the best quality. The meat should always be
boiled the day before you want to chop it.