Jugging

Jugging stews a whole animal, most often game or fish, for an extended period inside a tightly covered container such as a casserole dish or an earthenware jug; French cooking has a close equivalent called a civet, traditionally thickened with the animal's own blood. Its best-known form, jugged hare, cuts a whole hare into pieces, marinates it, and cooks it with red wine and juniper berries in a tall jug set inside a water bath, traditionally finished with the hare's blood or port wine. The technique rose to prominence through eighteenth-century British cookbooks, notably Hannah Glasse's 1747 The Art of Cookery Made Plain and Easy, and appeared in British cookbooks regularly until roughly the mid-twentieth century, though a 2006 survey found only 1.6 percent of people under twenty-five recognized jugged hare by name.