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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

A Dish of Hare. Cut up the hare into small pieces and wash them with boiling water. Put them in a pot and add salt, pepper, cilantro, plenty of cumin, three spoonfuls of oil and the same amount of strong vinegar, and one spoonful of murri naqî'. Then take three or four onions and pound them well in a wooden mortar, extract their juice and place it in the pot with the rest. Put it on the fire and when the meat is cooked and falling apart, take it out to the hearthstone and cover it with four or five eggs. When it is done, take it out and leave it a little to cool and serve it.