Otherwise, send to table with the pork, a dish of apple sauce made in the usual manner, or a dish of dried peaches, stewed, mashed, and sweetened.
PORK APPLE POT-PIE.—
Make a plentiful quantity of nice paste. With some of it line the sides (but not the bottom) of a large pot. At the very bottom lay a slice of fresh pork, with most of the fat trimmed off. Season it with a very little salt and pepper, and add some pieces of paste. Next put in a thick layer of juicy apples, cut in slices, strewed with brown sugar. Add another layer of pork, and another of sliced apples. Proceed thus till the pot is nearly full, finishing with a lid of paste, not fitting quite closely. Cut a cross-slit in the top, through which pour in some sweet cider to moisten it, and set it to cooking. Keep the pot covered; set it at once over a good fire, but not so hot as to burn the pie. See that it is well done before you take it up. It is a convenient dish in the country at the season of apple picking, cider making, and pork killing.
Stewed or baked apples are always greatly improved by a flavoring of lemon, rose-water, or nutmeg.
APPLE PORK PIE.—
Core, peel, and quarter some fine juicy baking-apples. Make a nice paste with fresh butter and sifted flour, and line with it the bottom and sides of a deep dish. Put in the apples, and strew among them sufficient brown sugar to make them very sweet. If you can obtain a fresh lemon, pare off very thin the yellow rind, and squeeze the juice to flavor the apples. Prepare some fresh pork steaks, cut thin, and divested of all the fat except a little at the edge; removing the bone. Cover the apples with a layer of meat, and pour in a tea-cup of sweet cider. The contents of the pie should be heaped up in the centre. Have ready a nice lid of paste, and cover the pie with it, closing and crimping the edge. In the centre of the lid cut a cross-slit. Put it into a hot oven and bake it well. This is a farm-house dish, and very good. Try it.
Apples have always been considered a suitable accompaniment to fresh pork.