Boil a tender, nice piece of beef--any piece that is clear from
sinews and gristle; boil it till it is perfectly tender When it is
cold, chop it very fine, and be very careful to get out every particle
of bone and gristle. The suet is sweeter and better to boil half an
hour or more in the liquor the beef has been boiled in; but few people
do this. Pare, core, and chop the apples fine. If you use raisins,
stone them. If you use currants, wash and dry them at the fire. Two
pounds of beef, after it is chopped; three quarters of a pound of
suet; one pound and a quarter of sugar; three pounds of apples; two
pounds of currants, or raisins. Put in a gill of brandy; lemon-brandy
is better, if you have any prepared. Make it quite moist with new
cider. I should not think a quart would be too much; the more moist
the better, if it does not spill out into the oven. A very little
pepper. If you use corn meat, or tongue, for pies, it should be
well soaked, and boiled very tender. If you use fresh beef, salt
is necessary in the seasoning. One ounce of cinnamon, one ounce of
cloves. Two nutmegs add to the pleasantness of the flavor; and a bit
of sweet butter put upon the top of each pie, makes them rich; but
these are not necessary. Baked three quarters of an hour. If your
apples are rather sweet, grate in a whole lemon.