53. POTTAGE OF JUNGLADA OR COOKED HARE
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "53. POTTAGE OF JUNGLADA OR COOKED HARE". [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:

53. POTTAGE OF JUNGLADA OR COOKED HARE. Take a hare and skin it, and being well-cleaned and washed, cast it in the pot and give it a boil; then take it out and set it to roast on a spit. And when it is more than half-roasted, remove it from the spit and cut it into pieces which are rather large. And then take onion chopped very finely, and gently fry it with good fatty bacon. And then gently fry the hare also, and take toasted almonds and grind them well with a crustless piece of bread soaked in white vinegar, and grind it all together; and then grind with all this, livers of hens, or kid, or sheep, or spleens, roasted in the coals, and grind them all together; and when they are well-ground, cast in a pair of eggs for each dish. And then blend it with good broth of mutton or hen, and strain it through a woolen cloth; and when it has been strained, set it to cook, and put a good quantity of ginger and cinnamon on top. And it must taste a little of vinegar; and if you wish, put sugar or honey according to your will.



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]

19 Jugged hare. Take the hare, rinse the blood with wine and vinegar into a clean vessel, then chop the hare in pieces. Cook the front part in the blood. Take wine or water and stir it, until it is mixed with the blood, so that the blood does not clump. Take rye bread that is finely grated, fry it in fat and put it into the jugged hare. Season it well. You can also chop the lungs and the liver into pieces and roast them with the rye bread and put them into the jugged hare. [Das Kuchbuch der Sabina Welserin]

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


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

rabbit
onions
pork
nuts
bread
vinegar
liver
chicken
kid
sheep
pears
eggs
broth
ginger
cinnamon
sugar
honey


[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]


Procedure
[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]


Bibliography

[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 "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:53>. Accessed on April 2, 2020, 11:11 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:19>. Accessed on April 2, 2020, 11:11 am.




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