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Dorset Jugged Steak
This traditional Dorset dish was often prepared to be eaten on days when the fair came to town as it is good-tempered enough to wait until the revellers came home, although the forcemeat balls should not be cooked for too long. Jugging is a method of slow cooking which retains all the flavours of the meat while mingling them with those of the other ingredients.

INGREDIENTS: Stewing steak - 700 g (1* lb), in 2.5 cm (1 inch) cubes, Plain flour - 25 g (1 oz), Onion - 1 medium, sliced, Cloves - 4, Port - 150 ml (* pint), Beef stock - 450 ml (* pint), to cover, Sausagemeat - 225 g (8 oz), Fresh breadcrumbs - 50 g (2 oz), Fresh parsley - 2 tbsp, chopped, Redcurrant jelly - 1 tbsp.

COOKING: 1. Pre-heat oven to 170C / 325F / Gas 3. 2. Toss the meat in the flour, shaking off excess. Put into an oven-proof casserole dish.
3. Add the onion and cloves, pour in the port and just enough stock to cover the meat.
4. Cover and bake for 3 hours, until the meat is tender.
5. Meanwhile, mix together the sausagemeat, breadcrumbs and parsley, form the mixture into 8 balls.
6. 40 minutes before the end of the cooking time , stir the redcurrant jelly into the casserole. Add the forcemeat balls and cook, uncovered, until the forcemeat balls are cooked and slightly brown. Skim off any excess fat and serve hot.