Dried Norfolk Biffins

Method

The Norfolk biffin is a hard and very red apple, the flesh of the true kind being partially red as well as the skin. It is most excellent when carefully dried; and much finer we should say when left more juicy and but partly flattened, than it is when prepared for sale. Wipe the apples, arrange them an inch or two apart, and place them in a very gentle oven until they become so much softened as to yield easily to sufficient pressure to give them the form of small cakes of less than an inch thick. They must be set several times into the oven to produce this effect, as they must be gradually flattened, and must not be allowed to burst: a cool brick oven is best suited to them.

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