Plum Pottage

Name: Plum Pottage
Yield: Makes about 600 ml/1 pint (serves 4)
Ingredients: ¼ tsp each ground cloves and mace; ⅛ tsp ground nutmeg; 55 g/2 oz currants; 25 g/1 oz raisins; 75 g/3 oz white or whiteish breadcrumbs (about 3 slices, crusts removed); 1 tsp ground cinnamon; 110 g/4 oz prunes, soaked for a few hours if very dry; Approx. 750 g/1½ lb bone-in beef – short ribs or shin are ideal; The juice and finely grated zest of ½ a lemon; Generous pinch of salt; 25 ml claret; 25 ml sherry; 2–3 tbsp brown sugar

Preparation info

Makes about 600 ml 1 pint (serves
4
)

Difficulty
Easy

Appears in

At Christmas We Feast

By Annie Gray

Published 2021

About

Charles Carter, 1732, The Compleat City and Country Cook⁵⁵

Recipes for plum pottage are surprisingly scarce, although many others which aren’t specifically labelled as such would yield very similar results. It is very hard to fit it into modern dining patterns, as it is neither a soup nor a stew, and neither definitely savoury, nor sweet. For that reason, it is probably easiest to

Ingredients

Cake
Supper
Dessert
Snack
Christmas

Ingredients

Method