Civet

Civet
Rincian
Jenis	hidangan

Jugging adalah proses perebusan hewan utuh, biasanya hewan buruan atau ikan. Dalam bahasa Prancis, merebus hewan buruan memakai darah hewan tersebut disebut sebagai civet.^[1]^[2]^[3]

Hidangan tradisional umum yang diolah dengan cara jugging adalah terwelu rebus (dikenal sebagai civet de lièvre dalam bahasa Prancis). Terwelu utuh, dipotong menjadi beberapa bagian, dimarinasi dan dimasuk dengan anggur merah dan beri muda dalam sebuah tempat rebusan berukuran tinggi yang ditempatkan dalam sebuah wajan air. Hidangan tersebut biasanya disajikan dengan darah terwelu (atau darah yang ditambahkan pada akhir pengolahan makanan) dan port wine.^[4]^[5]^[6]^[7]

Referensi

^ James T. Ehler. "jugged". Kitchen & Cooking Tips. FoodReference.com.
^ "French–English food glossary". At Home With Patricia Wells. Patricia Wells, Ltd. Diarsipkan dari versi asli tanggal 2006-12-13.
^ Barbara Santich (1996). Looking for Flavour. Wakefield Press. hlm. 118–119. ISBN 9781862543850.
^ Tom Jaine. "A Glossary of Cookery and Other Terms". The History of English Cookery. Prospect Books. Diarsipkan dari versi asli tanggal 2003-07-08.
^ "Chips are down for Britain's old culinary classics". The Guardian. 2006-07-25. hlm. 6.
^ "Jugged". The Great British Kitchen. The British Food Trust. Diarsipkan dari versi asli tanggal 2008-05-09. Diakses tanggal 2019-05-06.
^ "Recipes: Game: Jugged Hare". The Great British Kitchen. The British Food Trust. Diarsipkan dari versi asli tanggal 2007-10-26. Diakses tanggal 2019-05-06.

Bacaan tambahan

"Jugged Hare". Mrs Beetons Poultry and Game Revisited. The Delineator. Mrs Beeton's recipe for Jugged Hare
William Kitchiner (1845). "Jugged Hare". The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most Economical Plan for Private Families. R. Cadell. hlm. 311. Another detailed recipe, with alternatives
Frederick Bishop (1852). "Jugged Hare". The Illustrated London Cookery Book: Containing Upwards of Fifteen Hundred First-rate Receipts. London. hlm. 147. Bishop's recipe includes a note that "in some parts of the country" the hare is cooked in ale with bacon.
"Dorset Jugged Steak". British Food Recipes. Diarsipkan dari versi asli tanggal 2006-12-13. Diakses tanggal 2019-05-06. A recipe for Jugged Steak
"Civet de lièvre par Stéphane". SuperToinette (dalam bahasa French). BENEGIL Développement. ^{[pranala nonaktif permanen]} A modern French recipe for civet de lièvre, using a pressure cooker
Mary Somerville (1862). "Jugged Pigeons". Cookery and domestic economy: containing upwards of one thousand carefully tested recipes, expressed in simple terms suitable for every-day life (edisi ke-5th). Glasgow: George Watson. hlm. 59–60. Two recipes for jugging pigeons

[1] James T. Ehler. "jugged". Kitchen & Cooking Tips. FoodReference.com.

[2] "French–English food glossary". At Home With Patricia Wells. Patricia Wells, Ltd. Diarsipkan dari versi asli tanggal 2006-12-13.

[3] Barbara Santich (1996). Looking for Flavour. Wakefield Press. hlm. 118–119. ISBN 9781862543850.

[4] Tom Jaine. "A Glossary of Cookery and Other Terms". The History of English Cookery. Prospect Books. Diarsipkan dari versi asli tanggal 2003-07-08.

[Guardian1-5] "Chips are down for Britain's old culinary classics". The Guardian. 2006-07-25. hlm. 6.

[6] "Jugged". The Great British Kitchen. The British Food Trust. Diarsipkan dari versi asli tanggal 2008-05-09. Diakses tanggal 2019-05-06.

[7] "Recipes: Game: Jugged Hare". The Great British Kitchen. The British Food Trust. Diarsipkan dari versi asli tanggal 2007-10-26. Diakses tanggal 2019-05-06.

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