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Fresh Pork with Baked Apples

Mince any remnants of roast pork to make two cupfuls. Season it as needed with salt and a little pepper and moisten with a few spoonfuls of gravy.

Wash half a dozen medium-sized greening apples.

Cut a slice from the stem end, take out all of the core and enough of the apple part to form a neat cup. Put the meat in these, with a small piece of butter on top of each. Place them in an agate baking-pan, add a very little water, and bake until the apples are soft.