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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 French, such a stew of a game animal thickened with the animal's blood is known as a civet.〔(【引用サイトリンク】work=At Home With Patricia Wells )〕 One common traditional dish that involves jugging is Jugged Hare (known as civet de lièvre in France), which 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 right at the very end of the cooking process) and port wine.〔(【引用サイトリンク】title=Jugged )〕〔(【引用サイトリンク】title=Recipes: Game: Jugged Hare )〕 Jugged Hare is described in the influential 18th century cookbook, ''The Art of Cookery'' by Hannah 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 water in a jug that is set within a bath of boiling water to cook for three hours.〔Glasse, Hannah. The Art of Cookery, Made Plain and Easy. London, 1747. page 50〕 Beginning in the nineteenth century, Glasse has been widely credited with having started the recipe with the words "First, catch your hare," as in this citation.〔 This attribution 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.〔(【引用サイトリンク】author=Bill Deans )〕 Many other British cookbooks from before the middle of the 20th century have recipes for Jugged Hare. Merle and Reitch have this to say about Jugged Hare, for example: :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. () In 2006, a survey of 2021 people for the television channel UKTV Food found that only 1.6% of the people aged under 25 recognized Jugged Hare by name. 7 out of 10 of those people stated that they would refuse to eat Jugged Hare if it were served at the house of a friend or a relative. Jugged Rabbit (civet de lapin) is an alternative to Jugged Hare. It is considered a speciality of the cuisine of Martinique.〔(【引用サイトリンク】title=Martinique: What to Eat )〕 Another jugged dish, also traditional in the United Kingdom, is Jugged Kippers, which is kippers (with the heads and tails removed) in a covered jug, cooked in boiling water. Recipe books recommend jugging kippers as one way of avoiding the strong smell that kippers have.〔(【引用サイトリンク】title=Food: Jugged Kippers )〕 ==See also== * List of cooking techniques 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Jugging」の詳細全文を読む スポンサード リンク
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