• 4 pork chops
• 4 tablesp. cider
• bouquet garni
• 3 onions
• 2 cooking apples
• good pinch of ground cinnamon
• salt and pepper
• 2–3 large dark mushrooms
• 1 breakfastcup or A1 can garden peas
• 1 breakfastcup or A1 can beetroots
• 6–8 oz. noodles

Trim off rind and excessive fat and quickly fry chops in them until golden brown. Place in a casserole, add cider and bouquet garni, cover and cook gently on the cooker or in a cool oven (310°–335° F., Gas 2–3). Meanwhile, pour off excess fat from frying-pan; peel, chop, then fry the onions and apples for a few minutes. Add the cinnamon and water to cover them, put on a lid and simmer until soft. Sieve, season to taste and turn on to the chops. Cover and cook for 1¾–2 hr. in all, adding the thickly-sliced mushrooms ½ hr. before the end. Heat the peas and beetroots separately. Trickle the noodles in salted boiling water and boil until, on testing a piece, the centre is slightly firm. Drain the noodles, peas and beetroots. Dish the noodles with the chops on top and garnish with the mushrooms, peas and beetroots.