To make Plumb Porridge for Christmas.
TAKE a leg and shin of beef, put to them eight gallons of
water and boil them till all they are very tender, and when the broth
is strong, strain it out into a pot, and put in the broth again;
then slice six penny loaves thin, cut off the top and bottom, put
some of the liquor to it, cover it up and let it stand a quarter of
an hour, boil it and strain it, and then put it into your pot. Let
it boil a quarter of an hour, then put in five pounds of currents
clean washed and picked; let them boil a little, and put in five
pound of raisins of the sun stoned, and two pounds of Pruens.
Let them boil till they swell; then put in three quarters of an
ounce of mace, half an ounce of cloves, two nutmegs, all of
them beat fine, and mix it with a little liquor cold, and put
them in a very little while, and take off the pot; then put in three
pounds of sugar, a little salt, a quart of claret, a quart of sack,
and the juice of two or three lemons. You may thicken with
sago, instead of bread, if you please; pour them into earthen
pans, and keep them for use. You must boil two pounds of
pruens in a quart of water till they are tender, and strain them
into the pot, when it is boiling.