Berkshire Jugged Steak

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 lb. (1 k.) in weight, and cut into neat small squares. Place in an earthenware jar or tall narrow casserole. Add an onion stuck with cloves, a little diced celery and carrot, and a teaspoon of mushroom ketchup, salt and pepper to season. Do not add water or fat. Cover the jar closely and place in a pan of boiling water or, if preferred, place in the oven and stew for 2 hours.