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. Civet de lapin Civet de lapin (rabbit stew) is an alternative to civet de lièvre. It is considered a speciality of the cuisine of Martinique. Jugged kippers 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. See also List of cooking techniques List of meat dishes References Further reading Mrs Beeton's recipe for Jugged Hare Another detailed recipe, with alternatives Bishop's recipe includes a note that "in some parts of the country" the hare is cooked in ale with bacon. A recipe for Jugged Steak A modern French recipe for civet de lièvre, using a pressure cooker Two recipes for jugging pigeons Blood dishes Cooking techniques Meat dishes Stews