Make a paste, allowing a pound of butter, or of chopped suet to two pounds and a quarter of flour. Have ready a sufficient quantity of fine juicy acid apples, pared, cored, and sliced. Mix with them brown sugar enough to sweeten them, a few cloves, and some slips of lemon-peel. Butter the sides of an iron pot, and line them with paste. Then put in the apples, interspersing them with thin squares of paste, and add a very little water. Cover the whole with a thick lid of paste, cutting a slit in the centre for the water to bubble up, and let it boil two hours. When done, serve it up on a large dish, and eat it with butter and sugar.