3 cups chopped sour apples
2 cups soft breadcrumbs
4 tablespoons butter
¹⁄₂ cup brown sugar
¹⁄₄ teaspoon cinnamon
¹⁄₄ teaspoon nutmeg
¹⁄₂ lemon, juice and rind
¹⁄₄ cup water
Melt the butter, add the crumbs, and stir them till they are evenly
buttered. Mix the spice and grated rind with the sugar. Divide the
buttered crumbs in quarters. Into a buttered baking dish put one-fourth
of the crumbs. On this layer spread one-half the apples, then one-half
the sugar. Sprinkle half of the lemon juice and water over this. Repeat
these layers with one-fourth the crumbs and the remaining apple, sugar,
etc. Cover the top with the crumbs that are left. Bake it for one hour
and a half in an insulated oven. The stones should be heated till the
test given on page 225 will show the papers a delicate brown colour.
Look at the apples at the end of one hour, closing the oven after a
quick glance, and alter the heat of the oven, if necessary. Serve it
with Hard Sauce.
Serves five or six persons.