Time: From 6 to 8 hours, according to the oven.

  1. 2 lbs. of shin of beef
  2. 1/4 lb. of lean ham
  3. 1 onion or a few shalots
  4. 2 pints of water
  5. salt to taste
  6. whole pepper to taste
  7. 1 blade of mace
  8. a faggot of savoury herbs
  9. 1/2 a large carrot
  10. 1/2 a head of celery
  • Cut up the beef and ham into small pieces
  • 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.

    Source: The Book of Household Management by Isabella Beeton (1859)

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