APPLE CHARLOTTE

Cut slices of wheat bread or rolls, and having rubbed the bottom and sides of a basin with a bit of butter, line it with the sliced bread or rolls; peel tart apples, cut them small, and nearly fill the pan, strewing bits of butter and sugar between the apples; grate a small nutmeg over; soak as many slices of bread or roll as will cover it; over which put a plate, and a weight, to keep the bread close upon the apples; bake two hours in a quick oven, then turn it out. Quarter of a pound of butter, and half a pound of sugar, to half a peck of tart apples.