Apple Pudding

Peel a dozen good apples, cut them in small quarters, remove the cores, toss them in a sautapan over a slow fire, with a pat of butter, a little nutmeg, grated lemon-peel, and four ounces of sugar; and as soon as the apples become slightly softened, set them aside to cool; next, line a pudding-basin with suet-paste; fill it with the apples, cover it in with paste, tie the pudding up in a cloth, and boil it for an hour and a half.