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Three pounds of tender lean beef, a pound
and a half of suet, half as much prepared apple as meat, two pounds of chopped raisins
stoned, two pounds clean currants, two pounds sugar, two cups molasses, one gill
rose-water, the rind and juice of four lemons, one pint of wine or brandy, salt, mace,
cloves, cinnamon, black pepper, ginger, two tablespoon-fuls extract vanilla. Chop the
meat, suet and apples, very fine. Add to them the raisins and currants. Then dissolve the
sugar in the brandy, and mix thoroughly together all the remaining ingredients. Fill a
deep plate with a rich paste; fill, cover and bake. |
