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Monday, November 30, 2015

LIEBRES WITH GAME 13TH CENTURY MEAT RECIPE


A Hare named Luna
Photo from: Anthony Martson
conejos, Ar narŷisiyya (hare), ME con(a)ynges, Eng hares, rabbits. 

Hares have been hunted as long as they have existed in Spain and England. They did not arrive in England until the Normans brought them, i.e. after 1066 but were in Spain long before that. 

In Al-Andalus, it was thought that adult hares had meat producing slow digestion. It was consumed to dissolve calcifications. For this it was advisable to eat them. The head of the hare was cooked to use as broth in Arab soups or stews (tafayas), which were believed to be reconstituting and useful for those who suffered convulsions. Hare blood was applied to the face to remove freckles and old age spots. Laza claims that rabbit grease was used to relieve earaches and distilled water from baby rabbits restored hearing and took away the buzzing sound. Avenzoar continued that the left paw of hares possess the peculiarity that if hung on a woman’s thigh during sex she will become pregnant; nevertheless to produce this effect another paw should be hung on the girdle of the man. 

Villena stated that they were boiled or roasted whole and explaineed how to carve them. Ibn Razīn boiled his in spices and herbs and then browned them in the oven. Other Spanish rabbits were marinated in various sauces, included in capírotadas, gazpachos and lebratos. 

Laza claims that Spain was overrun with rabbits. There were so many that they had to get help against them as they did on the Balearic Islands. They cut down the trees and destroyed all the crops and the fields. 

English rabbits could be roasted, stewed in a thick almond broth or boiled in a broth with vinegar, water and wine or with vinegar, blood, bread and fried onion. See untos. [Curye. 1985:180; Misc Reading; Ibn Razīn/Granja. 1960:216:27; Ibn Zuhr/García Sánchez. 1992:58:124; Laza. 2002:118; and Villena/Calero. 2002:36b-37a]

GAME MEAT ADAPTED FROM 
MARIN/FADALAT SEC 2 CAP 4 CARNE DE CAZA, #5 OTRO PLATO, p 187

Ingredients

Athough Chicken was Used
()Rabbit not in season)
A Very Tastey Dish
Photo by: Lord-Williams
1 hare
salt to taste
¼ c olive oil
½ tsp white pepper
2 tbsp dried cilantro
½ tsp cumin
1 tbsp murri
½ tsp saffron
¼ c vinegar

Preparation

Clean and wash a hare. Cut it into pieces and put it in a clay pot. Add water, salt, olive oil, white pepper, dried cilantro cumin, dissolved murri and color it with saffron. Cook until done.

Add vinegar and roast it in the oven. When golden brown and almost all the liquid has evaporated remove from oven and let sit 15-20 minutes before serving. Eat well if God wishes.


Rabbit can be prepared in the same manner.


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