Take golden-pippins, or other well tailed apples; pare, core, and chop them small; then mix some line flour with a quart of new milk, to make it of a moderate thickness. Add fix or eight eggs, a quarter of a pint of sack, a glass of brandy, with a little nutmeg, mace, and salt. This done, stir in a good quantity of the chopt apples, and the batter is done. Put a little butter in the pan, and drop in one spoonful of the batter after another, till the bottom is covered; but take care they don't run into one another, or flick together. Turn them with an egg-slice, and fry them as dry as you can.