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Christmas-Pottage
Pot Meals
Historic

(Or Christmas Pottage, Plum-Pottage, Plum Pottage)

Boiled beef with red wine, beer, spices, apples and dried fruit (Family Guide 1747, Bradley 1728). A traditional starter at Christmas time.


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

Plum-Pottage, or Christmas-Pottage.
Take a Leg of Beef, and boil it till it is tender in a sufficient quantity of Water, add two Quarts of red Wine, and two Quarts of old strong Beer; put to these some Cloves, Mace, and Nutmegs, enough to season it, and boil some Apples, pared and freed from the Cores into it, and boil them tender, and break them; and to every Quart of Liquor, put half a Pound of Currans pick'd clean, and rubb'd with a coarse Cloth, without washing. Then add a Pound of Raisins of the Sun, to a Gallon of Liquor, and half a Pound of Prunes. Take out the Beef, and the Broth or Pottage will be fit for use.



See: Christmas Pudding


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