Preparation:

1. Select a five- or six-pound cut and have the butcher remove the entire chine bone.
2. Wipe and place in a baking pan and pat in one cup of flour.
3. Core one apple for each service and place meat in the hot oven.
4. Let brown and then reduce the heat and allow one-half hour for the meat to the pound to cook in a moderate oven. Baste with boiling water.

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