Jugged Steak
From The book of plain cooking, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 18. The excerpt below is the record exactly as published.
Jugged Steak Place a well -trimmed steak in a jar in the oven, with an onion pierced with a clove, and sufficient stock to cover it, and a sprinkling of herbs. When quite tender, make a thickening of flour and ketchup and a little wine
Cook this with the app: pantry check, scaling, and the assistant.