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(2) Finely chop 12oz. of the lean part of boiled beef, mix in 21b. of shred beef -suet, about lib. of apples, peeled and cored, the grated rind of a lemon, lib. each of moist sugar and cleaned currants, 1 teaspoonful of salt, and mixed spice to flavour; when these are thoroughly incorporated, moisten with 1 wineglassful of port and 2 wineglassfuls of brandy, and pack away in jars. (3) Mix together 21b. each of stoned and chopped raisins, cleaned currants, sultana raisins, apples, and shred beefsuet, also 12oz. of sugar, Jib. of mixed spice, 2oz. each of chopped candied citron- .and lemon-peels, the finely-minced rind of one lemon, and moisten with the juice of two lemons, and 2 wineglassfuls of brandy. (4) Cut off about 21b. from the inside of a boiled sirloin of beef, free it from skin, add 4Jlb. of beef-suet, and mince finely. Now add eight apples, peeled, ’cored, and chopped, 61b. of cleaned currants, the grated crumb of a small loaf (twopenny one), ljlb. of sugar, loz. of grated nutmeg, Joz. of cloves, the grated peels of an orange and lemon, and moisten with the juice of six oranges and two lemons, and 2 tumblerfuls each of brandy and port wine. Pack away in jars. (5) Put six moderate-sized lemons into a saucepan with plenty of water and boil them. When soft enough for a straw to go easily through their skins, drain and weigh them, and allow an equal weight each of pared and cored golden pippins, stoned and chopped raisins, washed and dried currants, thinly-shred candied orange- and citron-peels together in equal quantities, finely-minced beef-suet, and a quarter the weight of moist sugar. Remove the pips and chop the lemons as small as possible. Mix all the ingredients together and pass them through a mincing-machine. Add to the mixture a small grated nutmeg, 1 teaspoonful of salt, 1 scant teaspoonful each of ground mace and ginger, and 3oz. of crushed macaroons. Pack the mixture into small jars, cover, and keep them tied down tightly for use. (6) Mince very fine 1 Jib. of beef boiled very tender, the same quantity of suet, 21b. of stoned raisins, and J peck of peeled and cored apples ; mix all these together Mincemeat — continued. and add loz. of powdered cloves, ljoz. of powdered cinnamon, the juice and grated rinds of three oranges and two lemons, a little finely-chopped citron, and sufficient sugar to make the Mincemeat very sweet ; add whisky and hard cider to taste. When this Mincemeat is made into piies, serve with them a sauce made of butter, cider, and sugar, or butter, lemon- or orange- juice, and sugar. (7) Peel, core, and chop fine 51b. or 61b. of tart juicy apples, also 41b. of boiled beef, and lib. of beef-suet. Mix in 21b. each of stoned raisins and well-washed currants, Jib. each of finely-chopped candied citron- and orange-peels, the grated yellow rinds of three lemons together with the juice, season with powdered cloves, cinnamon, mace, and grated nutmeg, using about Joz. of each, 1 Jib. of powdered sugar, and 1 teaspoonful of salt. Add sufficient hard cider to moisten and also brandy to give it a flavour.