Cut the apples into pieces, peel and let them boil till mashed into a jelly, stirring frequently, to prevent burning. Add the ground cloves and the stick of cinnamon, ground fine. Let them boil at least three-quarters of an hour, mashing as they become tender. Then take off the fire, and press them through a coarse sieve. Add sugar to taste, add the butter, and set all back on the fire, and let it simmer gently for five minutes longer. Set to cool in a dish, and serve with Roast Pork or Roast Goose. The Sauce must not scorch, or the taste will be spoiled.