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Stuffed rabbit


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

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.

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Other versions of this recipe:

An Extraordinary Stuffed Rabbit (An Anonymous Andalusian Cookbook)




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