Jugging
Sign in to saveJugging 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 ''''''.
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Encyclopedic overview
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.
Excerpted from Wikipedia’s “Jugging” article, available under the CC BY-SA 4.0 licence.