Take a large fresh tongue, rub it with a mixture, in equal
proportions, of salt, brown sugar, and powdered cloves. Cover it,
and let it lie two days, or at least twenty-four hours. Then boil
it two hours, and when, it is cold, skin it, and mince it very
fine. Chop also three pounds of beef suet, six pounds of sultana
raisins, and six pounds of the best pippin apples that have been
previously pared and cored. Add three pounds of currants, picked,
washed and dried; two large table-spoonfuls of powdered cinnamon;
the juice and grated rinds of four large lemons; one pound of
sweet almonds, one ounce of bitter almonds, blanched and pounded
in a mortar with half a pint of rose water; also four powdered
nutmegs; two dozen beaten cloves; and a dozen blades of mace
powdered. Add a pound of powdered white sugar, and a pound of
citron cut into slips. Mix all together, and moisten it with a
quart of Madeira, and a pint of brandy. Put it up closely in a
stone jar with brandy paper; and when you take any out, add some
more sugar and brandy.
Bake this mince-meat in puff paste.
You may reserve the citron to put in when you make the pies. Do
not cut the slips too small, or the taste will be almost
imperceptible.