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Sauce, Britannia

Peel, core and finely slice four good-sized apples, place in a saucepan with half gill water and saltspoon salt, set pan on fire and cook till almost dry, which will take about fifteen minutes, being careful to stir very frequently meanwhile, then add one tablespoon freshly grated horseradish, mix well, press apple puree through sieve into a bowl, add two tablespoons orange marmalade, one ounce fine sugar and juice of an orange, mix thoroughly, pour sauce into a bowl and serve.