Stuffed Rabbit
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Stuffed Rabbit". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Stuffed Rabbit. Wash the rabbit well. Take the meat of another rabbit, pound it with water, onion, a little cilantro juice, murri, spices and flavorings, and beat it with three eggs with a suitable amount of salt, and stuff the inside of the rabbit with this. Sew it up and roast it on a spit, for those who wish it roasted, or cook it in a pot without roasting, as will be explained: That is, put into a pot two spoonfuls of vinegar, the same of of oil, one spoon of bread murri, another of fish [!] murri, a whole onion, a clove of garlic, whole almonds, pine-nuts, citron leaves, stalks of fennel, and a spoonful of stuffing meat. Make meatballs with the rest of the meat. If you roast the rabbit, roast the meatballs; and if you do not roast the rabbit, but rather boil it in the sauce, fry it after it is done, and fry the meatballs, and return all this to the pot. Then pound almonds and walnuts and add sour leaven, three eggs, and cut rue, stir this with a little of the sauce from the pot, and cover the contents of the pot with this, and put it down on the euphorbia embers until it is done and its surface shows. Then take it out and put it in a dish and untie the sewing that you did, and dot with the eggs you prepared, and with the meatballs, and sprinkle it with spices.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

An Extraordinary Stuffed Rabbit. Separate it at the joints, then take the meat from its legs and back, called the lunbâl (loin), and add the meat of another rabbit and pound it well in a mortar. Add to this onion juice, murri, clove, spices, and all that is put in meatballs. Take the bones and other parts and put them in a pot, pour over them two spoonfuls of vinegar, the like of oil, one spoon of murri, peeled almonds, pine-nuts, citron leaves, fennel stalks, an onion, a clove of peeled garlic, sprigs of thyme, "eyes" of rue, and a dirham's weight of saffron. Cook it with sufficient water until it is done, and then take out everything from the pot. Take the bones of the thighs and the lunbâl, clothe them with the ground meat, and make meatballs of the rest. Throw all this carefully into the pot. Take two egg yolks, after boiling, and dress them with the meat as well, and throw them into the pot. When all is done and the greater part of the broth has evaporated, crumble crumbs of cold bread and a little flour of fine wheat. Dissolve that with one spoonful of the rest of the stuffing together with eight or ten eggs, and sprinkle on it sufficient salt and spices, and fry the parts removed from the pot until they are browned. Then return them to the pot and fry the meatballs and the eggs covered with meat likewise. Then cover all the contents of the pot with eggs and throw in the rest of the oil that was in the frying pan. Rebuild a moderate fire, and stir [or agitate] from the sides of the pot carefully until the stuffing is done and wrinkled and the broth departs. Then take the parts and arrange them on a dish in which citron leaves have been arranged, and sprinkle the stuffing over it. Then put the rest of the parts in the dish with the rest of the stuffing. Then garnish the dish with the fried meatballs, and split the meat-clad yolks and put among the meatballs and sprinkle the rest of the stuffing between them, with almonds, pine-nuts, and minced cloves of garlic. Cut rue over it, sprinkle it with fine spices, and present it. If you omit the saffron and garlic, add a spoonful of cilantro juice and increase the murri a little, another dish will result. [An Anonymous Andalusian Cookbook]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <>. Accessed on May 31, 2020, 4:03 am.

Home : Recipes : Menus : Search : Books : FAQ : Contact