Peel, core, and chop finely about six apples, put them into a pan with a gill of water, and simmer gently until the apples are soft. Rub them through a sieve and add half pound of breadcrumbs, one teaspoonful of lemon rind, half teaspoonful of grated nutmeg, quarter pound of finely chopped and stoned raisins or sultanas, and four ounces brown sugar.' Mix these in-gradients well together, shape them into balls, roll them in flour until coated all' over and fry pale brown in hot' fat, Drain them on soft paper and dish on a d'oyley on hot dish. Sift caster sugar over and hand wine sauce,
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