roll in kettle and add boiling water, bay leaf, cloves and garlic. Cover
and simmer gently until meat is tender, about 90 minutes. Turn
occasionally during cooking. Heat oven to 425F (220c). Lift meat out of
water and remove casing if necessary. Put meat in greased baking dish
about 13 x 9 x 2 inches (33 x 23 x 5cm). Core apples (do not peel) and
cut into thick rings. Put them in a single layer around the meat.
Combine red currant jelly and horseradish and spread over meat and
apples. Bake about 15 minutes or until apples are tender. Baste
occasionally during baking.