Prune Roast

Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About


  • 4 to 5 pounds rump roast
  • 2 teaspoons salt
  • pepper
  • 2 cups washed, dried prunes
  • 2 cups boiling water
  • ½ cup cider vinegar
  • ½ cup water
  • 1 cup light brown sugar
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground cinnamon


Heat a heavy, deep pan on top of range. Add roast, turning so it will brown on all sides. Sprinkle with salt and pepper. Add prunes and water, cover, and simmer until tender (about 3 hours). Remove meat from liquid to hot platter. Stir in vinegar, water, sugar, cloves, and cinnamon; cook rapidly until a thick sauce is formed. Pour sauce over and around meat, serve immediately.]