Take a fillet of fine fresh pork, and rub it slightly all over with a very little salt and pepper. Score the outside skin in diamonds. Take out the bone, and fill up the place with fine juicy apples, pared, cored, and cut small, and made very sweet with plenty of brown sugar; adding some bits of the yellow rind of a lemon or two, pared off very thin. Then have ready a dozen and a half or more of large apples, pared, cored, and quartered, sweetened well with sugar, and also flavoured with yellow rind of lemon. The juice of the lemons will be an improvement. Put the pork into a large pot, or into an iron bake-oven; fill up with the cut apples the space all round, adding just sufficient water to keep it from burning. Stew or bake it during three hours. When done, serve all up in one large dish.