Apples Stewed In Butter Recipe

Take half a dozen good, tart cooking apples--greenings or Newtown

pippins; peel, cut in slices about a quarter of an inch thick and core

them. Melt an ounce of butter in a spider, and lay in the slices of

apples with a quarter of a pound of granulated sugar and the juice of a

lemon, stew gently over a moderate fire. When done arrange them nicely

on a dish, melt a generous tablespoonful of currant jelly in the spider,

and when ready to serve mix with it half a glass of Madeira or sherry;

pour over the apples and serve.

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