Brown Apple Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Eliza Acton

Published 1845

  • About

Ingredients

  • Apples pared and cored, 1 lb.
  • good brown gravy, third of pint: ¾ to 1¼ hour.
  • Pepper or cayenne

Method

Stew gently down to a thick and perfectly smooth marmalade, a pound of pearmains, or of any other well-flavoured boiling apples, in about the third of a pint of rich brown gravy: season the sauce rather