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Pork Collops

Cut a pound of cold roast pork into neat slices. Trim off the fat, season with pepper and salt, cover up the slices to keep them from the dust, and put them aside. Mince finely two large onions and three apples, put them into a saucepan with two table-spoonfuls of moist sugar, and four of sherry. Let them simmer gently until reduced to pulp, stirring them every now and then to keep them from burning. Beat them until quite smooth. Broil the collops over a clear fire. Pour the sauce into the centre of a hot dish. Put the collops round, and serve. Time to broil the collops, eight minutes; one hour to simmer the sauce. Probable cost, 4d., exclusive of the wine and cold meat. Sufficient for two or three persons.