Pare, core, and parboil (in a very little water) some large juicy pippins. When half done, take them out, drain them, and mince them very fine. Make a batter according to the preceding receipt; adding some lemon juice and grated lemon-peel. Stir into the batter a sufficient quantity of the minced apple to make it very thick. Then fry the fritters in hot lard as before directed. Eat them with nutmeg and sugar.