Pare the pine-apple, slice it very thin, and mince it small.
These mince pies may be eaten by persons who refrain from meat in Lent.
When half done, take them out, drain them, and mince them very fine.
Place the mince in greased scallop shells, and cover with the potatoes.
Put the mince into a quart of boiling milk, with a little butter and salt, cinnamon and sugar, and stir them carefully together.
Prepare a small hot dish with sippets of bread, mix a large spoonful of vinegar with the mince, and pour it into the dish.
Boil it till the onion is quite soft; then put some of the gravy of the meat to it, and the mince, but do not let it boil.
Put the mince into scallop shells or saucers three parts full, and fill them up with potatoes, mashed with a little cream.
Dish up the beef with the upper side downwards, put the mince in the inside, and strew it with bread crumbs ready prepared.
I'll have to put this and that together, like the woman that made the mince meat.