Jugging

This article is about the cooking process. For the technique of climbing a rope, see Ascender (climbing). For the fishing technique, see Jug fishing. For the act of following and forcibly stealing money from someone leaving a bank, see robbery.

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 civet.[1][2][3]

  1. ^ James T. Ehler. "jugged". Kitchen & Cooking Tips. FoodReference.com.
  2. ^ "French–English food glossary". At Home With Patricia Wells. Patricia Wells, Ltd. Archived from the original on 2006-12-13.
  3. ^ Barbara Santich (1996). Looking for Flavour. Wakefield Press. pp. 118–119. ISBN 9781862543850.