Stewed Apples with Jelly

Peel some fine medium-sized apples; suppress the cores with a tin tube, rub the surfaces with half a lemon and cook in a twelve-degree acidulated syrup, being careful to keep them whole. As soon as done drain and range in a tureen, cover with fresh syrup at thirty-two degrees, leaving to cool in this; keep the syrup they were cooked in for further use. Drain the apples from their syrup and dress on a compote dish; filter the syrup kept aside, add a little sugar to it and cook it to the consistency of a jelly (see apple jelly, No. 3668); leave this stand for one moment on the corner of the range, then pour it over the apples; serve when cold.