Apple Sauce for Pork, Geese, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Pare, quarter, and core the baking apples.
  2. Put the prepared apples into a stewpan.
  3. Add a bit of lemon rind, a small stick of cinnamon, a few cloves, and a small quantity of water.
  4. Cover the pan closely.
  5. Set it over a moderate fire.
  6. When the apples are tender, take out the peel and spices.
  7. Then add a bit of fresh butter and sugar to taste.
Original Text
Apple Sauce for Pork, Geese, &c. Pare, quarter, and core, baking apples; put them into a stewpan, add a bit of lemon rind, a small stick of cinnamon, a few cloves, and a small quantity of water. Cover the pan close, set it over a moderate fire, and when the apples are tender take the peel and spices out; then add a bit of fresh butter, and sugar to the palate. [268]
Notes
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