Shell two large or four small chestnuts, remove the brown skin, throw them into salted water and boil carefully until they are tender; drain. Take the core from one tart apple; do not pare it. Cut two good slices, a half inch thick, from the center of the apple, put these on a wire broiler and broil carefully over a clear fire, five minutes, until they are tender. Dish them on a heated plate, put one large or two small chestnuts in the center of each; stand them in the oven a minute while you boil together two tablespoonfuls of sugar and six tablespoonfuls of water. As soon as the sugar and water have boiled, skim and add a level teaspoonful of cornstarch moistened in a tablespoon-ful of water, boil a minute, add a dash of lemon juice and baste it over the apples.