For the few following receipts, the russet apple is the one I should
recommend, it being the most suitable, not being so watery, or falling
in purée, but in case they cannot be obtained other sorts may be used,
which will require to be more reduced in stewing.
Well butter the interior of a plain round mould, then cut twelve pieces
of bread the size and thickness of a shilling, dip them in clarified
butter, and lay them in a circle round the bottom of your mould; cut
also eight small pieces in the shape of diamonds, dip them in butter,
and with them form a star in the centre of the circle, cover the whole
with a round piece of bread the size of the bottom of the mould and the
thickness of a penny-piece, cut about thirty other pieces an inch wide
and four inches in length, dip one after the other in clarified butter,
which stand upright, one half way over the other, all round the interior
of the mould; then have ready prepared two dozen or more russet apples,
which peel and cut in slices, put them into a round-bottomed
preserving-pan with six ounces of butter and half a pound of broken lump
sugar, with a little lemon-peel cut in strips, and a glass of sherry,
place them over a sharp fire, tossing over occasionally, but keeping
them together in a cake; when quite tender fill your mould (having
previously well egged and bread-crumbed the interior), place another
round piece of bread (also egged and bread-crumbed) over the apples, and
stand the mould in a hot oven until the bread becomes well browned, take
out and turn it over upon your dish, have a few spoonfuls of red currant
jelly in a stewpan, with a glass of sherry, melt it over the fire, and
when quite hot pour round the charlotte; sugar and salamander the top if
not quite crisp, and serve.