Pare, core, and slice some fine apples. Put them into a sauce-pan
with just sufficient water to keep them from burning, and some
grated lemon-peel. Stew them till quite soft and tender. Then mash
them to a paste, and make them very sweet with brown sugar, adding
a small piece of butter and some nutmeg.
Apple sauce is eaten with roast pork, roast goose and roast ducks.
Be careful not to have it thin and watery.