Jugged Steak

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This Berkshire recipe dates back to the Middle Ages, or even earlier, when an open fire was all that was available and food was either roasted or boiled in a great iron cauldron which would have several stone jars standing on a plank across its bottom. The steak would have been cooked in one of the jars while a pudding or a bag of dried peas might be tied to the handles and submerged to cook at the same time.

Steak is extremely good when cooked in this way as all the moisture and fl