Pork and Apples
Take nice steaks, or cutlets, of fresh pork. Season them with a little pepper, and a very little salt. Pare, core, and quarter some fine juicy apples. Flavor them with the grated yellow rind and the juice of one or two lemons, and strew among them plenty of sugar. Stew them with merely sufficient water to prevent their burning; or else a little lard without water. When thoroughly done, serve all up in the same dish. If you cannot procure lemons, flavor the apple with rose-water, or nutmeg, after it is cooked. Rose-water evaporates much in cooking.