Jugged Gravy is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of making gravy by cooking together beef, ham, vegetables, herbs and spices in a covered vessel. The full recipe is presented here and I hope you enjoy this classic British version of: Jugged Gravy.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
JUGGED GRAVY (Excellent).
441. INGREDIENTS.—2 lbs. of shin of beef, 1/4 lb. of lean ham, 1 onion or a few shalots, 2 pints of water, salt and whole pepper to taste, 1 blade of mace, a faggot of savoury herbs, 1/2 a large carrot, 1/2 a head of celery.
Mode.—Cut up the beef and ham into small pieces, and slice the vegetables; take a jar, capable of holding two pints of water, and arrange therein, in layers, the ham, meat, vegetables, and seasoning, alternately, filling up with the above quantity of water; tie down the jar, or put a plate over the top, so that the steam may not escape; place it in the oven, and let it remain there from 6 to 8 hours; should, however, the oven be very hot, less time will be required. When sufficiently cooked, strain the gravy, and when cold, remove the fat. It may be flavoured with ketchup, wines, or any other store sauce that may be preferred.
It is a good plan to put the jar in a cool oven over-night, to draw the gravy; and then it will not require so long baking the following day.
Time.—From 6 to 8 hours, according to the oven.
Average cost, 7d. per pint.
Modern Redaction
Ingredients:
900g shin of beef, cut into small pieces
115g lean ham, cut into small pieces
1 onion, thinly sliced
600ml water
salt and black peppercorns, to taste
1 blade of mace
1 bunch of savoury herbs
1/2 large carrot, sliced
1/2 head of celery, sliced
Method:
Take a small earthenware casserole with a tight-fitting lid and arrange the ham, meat, vegetables and seasonings in alternate layers. Fill with the water then place in an oven pre-heated to 160°C and bake for about 6 hours, or until the gravy is very dark.
After this time, strain the gravy, set aside to cool then remove all the fat from the surface. Add your desired flavouring, heat through and serve.
