Glazed Marmalade of Apples

Cut a few good russet apples in four, peel and put them into a saucepan with a little water; dissolve on a slow fire while covered, then pass through a sieve; return the puree to the saucepan with two-thirds as much powdered sugar and a tied bunch of lemon peel. Set the saucepan on the fire and let the marmalade reduce while stirring unceasingly with a spoon. When perfect remove the lemon peel, and after it is nearly cold pour it into a dish, smooth it dome-shaped with a knife and sprinkle fine sugar over the top; glaze this with a skewer heated in the fire, cool off and surround the base with triangles of biscuit, placing a flat rosette of the same on the summit of the apples.