23 - Modo de preparar o láparo (filhote macho de coelho)
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "23 - Modo de preparar o láparo (filhote macho de coelho)". [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:

23 - Modo de preparar o láparo (filhote macho de coelho). Tomem um láparo mal-assado e partam-no em pedaços. À parte, numa tigela, batam alguns ovos, claras e gemas tudo junto, e deitem-lhes açúcar que adoce. Ponham a carne numa travessa, derramando em cima os ovos batidos. Do mesmo modo se prepara a galinha esbarada, só que esta é servida sobre fatias de pão passadas no açúcar, tudo coberto com açúcar e canela, e borrifado com água-de-flor, no momento de ir à mesa.

Method of preparing laparo (young male rabbit). Take an underbaked young male rabbit and cut it into pieces. Seperately, in a bowl, beat a few eggs, whites and eggs all together, and sugar to sweeten. Put the meat in a tray, pouring the beaten eggs overtop. Moorish chicken is prepared in the same manner, except that this is served over bread slices rolled in sugar, all covered with sugar and cinnamon, and wetted with flower water just before serving.

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]

[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
eggs
sugar
chicken
bread
cinnamon
flowers

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treat:23>. Accessed on April 19, 2024, 6:45 pm.