Berkshire Jugged Steak

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This very simple but very good recipe goes back to the cauldron cookery of the Middle Ages, when the covered jar of steak would have stood on a pierced board and cooked in the great cauldron in which several other dishes were boiling.


Take a piece of rump steak about inches (3 cm.) thick and 2