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 Plums boiled down in stock. Served with mutton.  Original Receipt adapted from J.Salmon1 lb plums, stoned and chopped 4 oz sugar 1/2 pint white wine vinegar 1 tablespoon fresh mint, finely chopped Place the plums in a saucepan with the sugar and vinegar and bring to the boil. Simmer until the plums are soft, then mash with a fork to produce a rough puree. Stir in the mint, spoon into a sauce boat and serve hot with Saddle of Lamb.  |
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