Peel and core some fine pippins, and cut into slices. Soak them in wine, sugar, and nutmeg, for a few hours. Batter of four eggs, to a table-spoonful of rose-water, a table-spoonful of wine, and a table-spoonful of milk; thicken with enough flour, stirred in by degrees; mix two or three hours before wanted. Heat some butter in a frying-pan; dip each slice of apple separately in the batter, and fry brown; sift pounded sugar, and grate a nutmeg over them.