Untested - Jugged Celery or Celery and Windfall Apples

Food in England, Dorothy Hartley, p 385

__lbs apples
__lbs celery (enough to pack a narrow pot)
1 clove
1 Tbsp sugar
3-4 slices bacon

- Select a tall, narrow cooking pot - the quantity of celery is determined by how much can be packed very tightly in an upright position.
- The quantity of apple sauce should be just enough that, when the celery is added to the pot, it is forced up and between the stalks to the very top.
- The vertical position of the celery is essential for the flavour to seep down its fibres.

1. Wash the apples and place them, whole, in a pot with the clove bud, the sugar, and as little water as possible (1/4 cup? A few Tbsps?). The cooked apple should produce a stiff pulp. Run this through a sieve or a food mill and discard the remains.
2. In a narrow cooking pot (or jug) put one slice of bacon at the bottom, topped with the apple sauce. Pack the celery, standing up, until no more will fit. Trim the stalks so that there is about 1.5 inches left at the top of the pot. There should be enough apple sauce that it starts to squidge up between the celery stalks to the very top. 
3. The celery stalk tops that have been cut off should be chopped up into a fine dice, and spread on top of the celery and apple sauce.
4. Chop up the remaining bacon and spread evenly over the celery.
5. Cover, and bake at 350F(?) for (?) or until the celery is fork-tender.