Be sure you have very fine Paste.
My Lady of Portland told me since, that she finds Neats-tongues to be the
best flesh for Pies. Parboil them first. For the proportion of the
Ingredients she likes best to take equal parts of flesh, of suet, of
currants and of Raisins of the Sun. The other things in proportion as is
said above. You may either put the Raisins in whole, or stone the greatest
part, and Mince them with the Meat. Keep some whole ones, to lay a bed of
them at the top of the Pye, when all is in. You will do well to stick the
Candid Orange-peel, and green Citron-peel into the meat. You may put a
little Sack or Greek Muscadine into each Pye. A little Amber-sugar doth
well here. A pound of flesh, and proportionably of all things else, is
enough for once in a large family.
ANOTHER WAY OF MAKING EXCELLENT MINCED PYES OF MY LADY PORTLANDS
Parboil Neats-tongues. Then Peel and hash them with as much as they weigh
of Beef-suet, and stoned Raisins and picked Currants. Chop all exceeding
small, that it be like Pap. Employ therein at least an hour more, then
ordinarily is used.
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