Peel and core some large apples, but do not cut them up. Now cut some round slices of stale bread just large enough for an apple to stand upon each. Butter an earthenware cooking-pot, place bread and apples therein with a little piece of fresh butter on the top of each. Cover the vessel and place over a gentle fire. A better result will be obtained if the Continental method is adopted of heaping hot coals on the top of the cooking vessel.

From time to time the apples must be examined and the hollows refilled with sugar and butter. Great care must be taken that the fire does not get sufficiently hot to burn the bread. When almost done the hollows in the apples should be filled with jam.