5 tart apples
1/4 c. diced salt pork
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. sugar
2 c. fine dry bread crumbs

Fry the salt pork. Remove pieces from the skillet. Fry the celery and onion in the fat for a few minutes. Put the apples into the skillet, sprinkle with the sugar, cover and cook until tender.

Remove lid and continue to cook until the juice evaporated and the pieces of apple are candied. Add the other ingredients to the apples. Good for stuffing duck.