Baked Compôte of Apples (Our little lady’s receipt)

Instructions

1. This is what Acton prints as 'our little lady's receipt'.
2. Put two quarts of golden pippins, or of the small apple which resembles them in appearance, called the orange pippin (this is very plentiful in the county of Kent), pared and cored but without being divided, into a wide Nottingham jar with a cover.
3. Strew amongst them some small strips of very thin fresh lemon-rind.
4. Throw on them, nearly at the top, half a pound of good Lisbon sugar.
5. Tie the cover on and set the jar for some hours, or for a night, into a very slow oven.
6. The apples will be extremely good if they are not too quickly baked: they should remain entire, but be perfectly tender, and clear in appearance.
7. Add a little lemon-juice when the season is far advanced.
8. Proportions and time: apples, 2 quarts; rind, quite small lemon; sugar, 1/2 lb.: 1 night in slow oven; or some hours baking in a very gentle one.
9. Obs. (Acton): these apples may be served hot as a second course dish, or cold with a boiled custard poured round or over them. They will likewise answer admirably to fill Gabrielle's pudding, or a vol-au-vent a la creme.