Take
half a dozen seville
oranges, chip them very fine as you would do for
preserving, make a
little hole in the top, and scope out all the meat, as you would do an apple,
you must boil them whilst they are tender, and shift them two or three times to
take off the bitter taste; take six or eight apples, according as they are in bigness,
pare and slice them, and put to them part of the pulp of your oranges, and pick
out the strings and pippens, put to them half a pound of fine powder sugar, so boil
it up over a slow fire, as you would do for puffs, and fill your oranges with
it; they must be baked in a deep delf dish with no paste under them; when you
put them into your dish put under them three quarters of a pound of fine powder
sugar, put in as much water as will wet your sugar, and put your oranges with
the open side uppermost; it will take about an hour and half baking in a slow
oven; lie over them a light puff-paste; when you dish it up take off the lid,
and turn the oranges in the pie, cut the lid in sippets, and set them at an
equal distance, to serve it up.