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Monday, October 21, 2013

CUCHARÓN WITH MARINATED RABBIT RECIPE FROM THE 14TH CENTURY


CUCHARÓN
Photo by: Lord-Williams
a large wooden spoon 60-70 cms. long used to stir, separate and serve food. See trulione.  EN-US; Sánchez-Albornoz. 2000:>147; and Serradilla. 1993:141]

MARINATED RABBIT ADAPTED FROM SENT SOVÍ LXVIII QUI PARLA CON SA DEU FFER SALSA ROSTA A CONILS. pp 110-111
For 4 persons

Ingredients

1 tsp mixed spices
1 sprig rosemary*
1 c vinegar that is not too strong
1 c red wine*
1 c water[1]
2 rabbits
1 onion whole and skinned*
1 garlic clove whole and peeled*
salt to taste


Deboned Rabbit in Jelly
Photo by: Lord-Williams
Preparation

Mixed spices, rosemary, vinegar  and water. Bring to a boil.

Heat pieces of tile. When hot put it in the pot for the sauce to bubble. Reduce heat and boil gently for 20 minutes.

Remove the pieces of tile and add pieces of salted rabbit, onion and garlic. Continue boiling gently for about 20 minutes until the meat is tender and the sauce thickens. Taste and add more salt if need.





*Additions by Medieval Spanish Chef.
[1] Chicken broth was used instead to give more flavor.

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