Scribd Logo
Upload

Welcome to Scribd!

  • 323 views

    Jugging

    Uploaded by

    api-297926402
    Jugging is a method of food preservation that involves stewing pieces of meat in a sealed earthenware jug. Common meats jugged include game such as hare and rabbit, as well as fish. The meat is cut into pieces, placed in the jug along with a gravy or brine made from wine or the animal's blood. Jugged hare, also known as civet de lièvre, is a traditional French dish made by marinating and stewing pieces of hare in a jug with red wine and juniper berries. Historically, jugging was a popular way to preserve meat until the mid-20th century.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Jugging

    Uploaded by

    api-297926402
    323 views12 pages
    Jugging is a method of food preservation that involves stewing pieces of meat in a sealed earthenware jug. Common meats jugged include game such as hare and rabbit, as well as fish. The meat is cut into pieces, placed in the jug along with a gravy or brine made from wine or the animal's blood. Jugged hare, also known as civet de lièvre, is a traditional French dish made by marinating and stewing pieces of hare in a jug with red wine and juniper berries. Historically, jugging was a popular way to preserve meat until the mid-20th century.

    Original Title

    jugging

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Jugging is a method of food preservation that involves stewing pieces of meat in a sealed earthenware jug. Common meats jugged include game such as hare and rabbit, as well as fish. The meat is cut into pieces, placed in the jug along with a gravy or brine made from wine or the animal's blood. Jugged hare, also known as civet de lièvre, is a traditional French dish made by marinating and stewing pieces of hare in a jug with red wine and juniper berries. Historically, jugging was a popular way to preserve meat until the mid-20th century.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    323 views12 pages

    Jugging

    Uploaded by

    api-297926402
    Jugging is a method of food preservation that involves stewing pieces of meat in a sealed earthenware jug. Common meats jugged include game such as hare and rabbit, as well as fish. The meat is cut into pieces, placed in the jug along with a gravy or brine made from wine or the animal's blood. Jugged hare, also known as civet de lièvre, is a traditional French dish made by marinating and stewing pieces of hare in a jug with red wine and juniper berries. Historically, jugging was a popular way to preserve meat until the mid-20th century.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 12

    JUGGING

    -FOOD
    PRESERVATION

    Definition
    Process of stewing the meat
    (commonly game or fish) in a
    covered earthenware jug or
    casserole.
    The animal to be jugged is usually
    cut into pieces, placed into tightlysealed jug with brine or gravy, and
    stewed.

    Red

    wine and or the animals own


    blood is sometimes added to the
    cooking liquid.
    It also the popular method of
    preserving meat up until the middle
    of the 20th century.
    In French, such a stew of a game
    animal thickened with the animals
    blood is know as a CIVET.

    JUGGED HARE
    One

    common traditional dish that


    involves jugging.
    Know as civet de livre in France.
    Which is a whole hare, cut into
    pieces, marinated and cooked with
    a red wine and juniper berries in a
    tall jug that stands in the pan of
    water.

    It

    is traditionally served with the


    hares blood (or the blood is added
    right at the very end of the
    cooking process) and port wine.

    Jugged Hare is described in the influential


    18th century cookbook, The Art of Cookery by
    Hanna Glasse, with a recipe titled, A Jugged
    Hare that begins, Cut it into little pieces,
    lard them here and there.The recipe goes
    on to describe cooking the pieces of hare in
    the water in a jug that is set within a bath of
    boiling water to coo for 3 hours. Beginning
    bin the 19th century, Glasse has been widely
    credited with having started the recipe with
    the words First, catch your hare, as in this
    citation. This attributed is apocryphal.

    However, having a freshly caught, or


    shot, hare enables one to obtain its
    blood. A freshly killed hare is prepared
    for jugging by removing its entrails and
    then hanging it in a larder by its hind
    legs, which causes the blood to
    accumulate in the chest cavity. One
    method of preserving the blood after
    draining it from the hare (since the
    hare itself is usually hung for a week or
    more) is to mix it with red wine vinegar
    in order to prevent it coagulating, and
    then to store it in a freezer

    Says about Jugged Hare


    The

    best part of the hare, when


    roasted, is the loin and the thick
    part of the hind leg; the other
    parts are only fit for stewing,
    hashing or jugging. It is usual to
    roast a hare first, and to stew or
    jug the portion which is not eaten
    the first day.

    To

    Jug A Hare. This mode of


    cooking a hare is very desirable
    when there is any doubt as to its
    age, as an old hare, which would be
    otherwise uneatable, may be made
    into an agreeable dish.

    Jugged Rabbit (civet de lapin)


    An

    alternative to Jugged Hare.


    It is considered a specialty of the
    cuisine of Martinique.

    Jugged Kippers
    Another jugged dish, also
    traditional in the United Kingdom, is
    Jugged Kippers, which is kipper (with
    the heads and tails removed in a
    covered jug, cooked in boiling
    water. Recipe books recommend
    jugging kippers as a way of avoiding
    the strong smell that kippers have.

    THANK YOU
    @ GOD
    BLESS!!!!!!

    You might also like