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Apple Sauce for Roast Goose

Pare, core, and slice four or five large apples; place them in a saucepan with only just enough water to keep them from burning. Let them simmer gently, stirring frequently, over a slow fire, until they are reduced to pulp. Turn them into a bowl, and beat them well with one tea-spoonful of sugar, the squeeze of a lemon, and a small piece of butter. Time, half an hour to simmer. Sufficient for a small goose. Probable cost, 4d.