6
codlins or any other good apples.
butter
paste
salt
and water as necessary
Take codlins or any
other apples, pare and core them, make a little cold butter paste, and roll it
up about the thickness of your finger, so lap around every apple, and tie them
single in a fine cloth, boil them in a little salt and water, and let the water
boil before you put them in; half an hour will boil them; you must have for
sauce a little white wine and butter; grate some sugar round the dish, and serve
them up.