Apples with Butter

Cut four fine russet apples in quarters; peel and pare them, and range in a well-buttered sautoir; moisten with a few spoonfuls of twenty degree syrup, and the juice of a lemon; cover over with a well-buttered paper, and finish cooking in a slow oven. When done dress on a dish in a circle, and add to the sautoir a little apricot marmalade (No. 3675) with some Madeira wine; boil up with the lid on; strain the sauce through a tammy, and pour it over the apples.