Jugging
Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In France a similar stew of a game animal (historically thickened with the animal's blood) is known as a ''''''.
Article
6 sectionsContents
- Jugged hare
- Civet de lapin
- Jugged kippers
- See also
- References
- Further reading
Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In France a similar stew of a game animal (historically thickened with the animal's blood) is known as a ''''''.
==Jugged hare== thumb|upright=1.4|Three ways with hare: recipes in Hannah Glasse's [[The Art of Cookery Made Plain and Easy (1747), p.50]] Jugged hare (a similar stew is known as in France), a common dish involving jugging, is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It is traditionally served with the hare's blood, or the blood is added at the end of the cooking process, and port wine.