JUNGLADA WITH RABBIT POTTAGE FROM THE 15TH CENTURY

Washing the Rabbit
Photo by: Lord-Williams

lebrada, a dish made with rabbit or hare, the name of a dish synonymous with fricas of hare. See jerricote. [Nola. 1989:xxv-1; and Nola/Pérez. 1994:200]

RABBIT POTTAGE ADAPTED FROM NOLA xxv-1 POTAJE DE JUNGLADA O LEBRADA

For 4 servings

Ingredients

1 hare 

Half Roasted Rabbit
Photo by: Lord-Williams

3 ½ tbsp lard
1 qt chicken or meat broth

5 oz  bacon

¼ c toasted almonds

2 chicken or kid livers

2 eggs

2 slices bread

¼ c vinegar

¼ c honey

Garnish

1 tsp ground cinnamon

1 tsp ginger

Preparation

PREHEAT OVEN TO 325º F/160ºC

Clean the rabbit well and scald it for a few minutes in boiling water then cut into pieces and salt it. Grease it with lard and put it in the oven with the lard and roast it slowly for about 30 minutes until half done.

A Dish for Kings!
Photo by: Lord-Williams

Remove it from the oven and chop into large pieces. Gently fry the bacon cut into large pieces and the half of the onions well chopped. Add the rabbit and fry it also.

Peel the almonds. Toast them. Chop them. Slice the bread and soak it in white vinegar. Mash this with the almonds, the rest of the onions chopped and the livers (roasted a little beforehand). Beat eggs and add them to the mixture, stirring constantly until the sauce thickens.

When the rabbit is almost done. Strain the broth and add this mixture to the meat. At the end of cooking add the honey or sugar if a sweet and sour flavor is desired. Serve in soup bowls. Sprinkle with ginger shavings and cinnamon. It is truly delicious!

LIBRO DE COCINA DE RUPERTO NOLA AÑO MDXXV, xxv-1