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Friday, August 9, 2013

CORTAR WITH 3TH CENTURY RECIPE FOR ROAST HARE


Beside the Carving Knife, the Trident
was Commonin Medieval Times
Photo by: Lord-Williams
to cut, carve. See Enrique de Villena’s El Arte Cisoria (The Art of Carving).

ROAST HARE ADAPTED FROM HUCI’S TRANSLATION OF
ANON AL-.ANDALUS #30 RECETA DE LIEBRE ASADA, p 30

Ingredients

1 hare
salt to taste
1 tbsp butter

For the sauce:
1 tsp murri
1 tsp freshly grated ginger
1 tsp thyme
1 tsp cumin
½ c virgin olive oil
1 garlic clove[1]

Or:
½ c sweet almond oil

Preparation

Skin and clean the hare. Discard entrails except heart and liver. Save them for broth or sauce.

Fill a heavy pot half full of water. Add salt and bring to a boil. Add hare and reduce heat to gently boil 45 minutes. Then strain discarding the water.

PREHEAT OVEN TO 375ºF/190ºC

Place the rabbit on a spit and roast over moderate heat 15 minutes. Then grease it with butter. Return to oven and roast ½ hour or until done.


The Sauce and the Almond Oil were Tried
Both are Equally Delicious
Photo by: Lord-Williams
Carve the rabbit according to Villena’s instructions: remove the back first, deboning it. Then slice the thick part of the leg in large pieces. Do the same with the other legs. Cut the head and neck into two parts. Cut the head in half and hit it with the back part of it with a second knife. Then cut the loin into four parts, slicing the thick part of the loin into thick slices.  Place all the meat on a platter and pour sauce over it just before serving.[2]

For the vinaigrette:

Mix murri, ginger, thyme, cumin, oil and mashed garlic in a saucepan.  Bring to a boil and pour over the carved rabbit or sprinkle the meat with sweet almond oil.  A sauce or the oil is essential as the meat is dry.



[1] It is interesting to note that garlic came back into Spanish cuisine (the Romans used it) with the disappearance of murri , garum and liquidum but as this recipe is dated at the time of the transition from garum to garlic both ingredients are used.
[2] Villena/Calero. 2002:36b-37a

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