| Jardiniére |
Refers to dishes garnished with mixed fresh spring vegetables or green peas and sprigs of cauliflower. |
| Jugged |
Traditional method of cooking hare in a tall covered pot until very tender and rich dark brown in colour. The blood is added at the end of the cooking time. |
| Julienne |
Matchstick strips of cooked or raw vegetables. |
| Junket |
An English pudding made with sweetened and flavoured milk, which is then set with rennet. |
| Jus |
Gravy or reduced stock. |
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