Apple Charlotte.
- Ingredients—2 lb. of apples.
- ½ lb. of moist sugar.
- Grated rind of a lemon.
- Slices of broad.
- Some clarified butter.
Method.—Peel and core the apples, and stew them with the sugar, lemon rind, and a quarter pint of water, until reduced to half the quantity.
Take a plain round tin, holding about a pint and a half.
Cut a round of stale bread, about one-eighth of an inch thick; dip it in clarified butter, and lay it in the bottom of the mould.
Line the sides with slices of bread, cut about an inch wide, and one-eighth of an inch thick, and also dipped in butter.
Pour the apple mixture into the mould.
Cover with another round of bread dipped in butter; and bake in a moderately quick oven for three quarters of an hour.
For serving, turn it on to a hot dish, and sprinkle castor sugar over it.