Stone and cut the raisins once or twice across, but do not chop them; wash, dry, and pick the currants free from stalks and grit. Set aside
mince the beef and suet, taking care that the latter is chopped very fine. Set aside.
slice the citron and candied peel
grate the nutmeg
pare, core, and mince the apples
mince the lemon-peel, strain the juice
when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended
press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight. (I'd recommend that you store it in a refrigerator for no more than 5 days as it has meat in it, or you properly seal it in a sterilised preserve jar).
Roll out the pastry to desired thickeness, allowign for it to expand during cooking.
Cut circles from the pastry.
Grease the muffin trays, then insert the circles, being sure to make sure the sides come to the top of the muffin holes.
Find willing street urchin to fill the muffin holes with your mince meat. Have them stoke the coals of the oven.
Put a layer of pastry on top of the mince pies.
Place in the oven and have the urchin watch them to ensure they are not over cooked.
After 30 mins remove from the oven and show them to the urchin.
Cool and serve with sprinkled icing sugar.