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Stewed Stuffed Ribs of Pork

Select a young loin of pork and joint the bone; peel, core, and cut into quarters enough cooking apples, and stuff the pork with them, trussing it so as to keep them in securely; lay the meat on a baking dish, baste with a few tablespoonfuls of warmed butter, and bake in a brisk oven until lightly browned all over. Then lay the meat in a stewpan, pouring in a breakfast cupful of clear, boiling broth over it, put on the lid, and keep it at the side of the fire, stewing slowly for a little more than two hours, basting the meat frequently, and adding a little water from time to time, as it becomes reduced by the boiling. When the meat is done place it in a hot dish, skim off the fat from the cooking liquor, and strain through a fine hair sieve over the pork.