Brown Apple Sauce


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


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 highly with black pepper or cayenne, and serve it very hot. Curry sauce will make an excellent substitute for the gravy when a very piquant accompaniment is wanted for pork or other rich meat.