Take tart juicy apples--quarter them, and stew them till soft enough to
rub through a sieve. To twelve table-spoonsful of the strained apple,
put twelve of sugar, the same quantity of wine, six table-spoonsful of
melted butter, four beaten eggs, the juice and grated rind of a lemon,
half a nutmeg, and half a pint of milk. Turn this, when the ingredients
are well mixed together, into deep pie plates that are lined with
pastry, and a rim of puff paste round the edge. Bake the tarts about
half an hour.