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Lemon Mincemeat

Peel two large fresh lemons very thinly, squeeze the juice from them, being careful to leave out the pips, and boil the rind until it is tender enough to beat to a paste. Add four sharp apples, pared, cored, and chopped small, half a pound of finely-shredded suet, a pound of currants, half a pound of good moist sugar, two ounces of candied lemon and citron, half a nutmeg, grated, a quarter of a tea-spoonful of powdered mace, a small pinch of salt, and the lemon-juice. Mix all thoroughly, then put the mincemeat into a jar with a closely-fitting lid, and let it remain for a week before it is used. A little brandy may be added if liked. Just before making the meat up into pies, add three or four macaroons crushed to powder. Time, an hour to prepare. Probable cost, 1s. 6d., exclusive of the brandy. Sufficient for two dozen small pies.