Procure a dozen russet apples, which cut into slices a quarter of an
inch in thickness, peel and take out the cores with a round cutter, then
put two ounces of butter in a sauté-pan, spread it over the bottom and
lay in your apples, with half a pound of powdered sugar and the juice of
two lemons, stew gently over a moderate fire; when done dress them
rather high in crown upon your dish, melt three spoonfuls of red
currant jelly in a stewpan, with which mix a glass of Madeira wine,
which pour over when ready to serve.