Make a paste, allowing a pound of butter, or of chopped suet to
two pounds and a quarter of flour. Have ready a sufficient
quantity of fine juicy acid apples, pared, cored, and sliced. Mix
with them brown sugar enough to sweeten them, a few cloves, and
some slips of lemon-peel. Butter the inside of an iron pot, and
line it with some of the paste. Then put in the apples,
interspersing them with thin squares of paste, and add a very
little water. Cover the whole with a thick lid of the dough, which
must be carefully closed round the edges. Pour on water enough to
fill the pot, and let it boil two hours. When done, serve it up on
a large dish, and eat it with butter and sugar.