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F. Marian McNeill

Plum Porridge

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Scots Kitchen
The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Meg Dods’s Recipe

Ingredients

  • shin of beef
  • veal (optional)
  • raisins
  • currants
  • prunes
  • pepper

Method

Boil ten pounds of a shin for five hours in a gallon, or rather more, of water. Skim carefully. Strain off the liquor and put to it a piece of veal cut from the fillet. Soften the crumb of a penny loaf in the soup and beat it smoothly. Thicken the soup with this and put to it half a pound of clea

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