Stuffed Rabbit

This rabbit feast comes from a 13th-century Andalusian treatise and involves stuffing the meat of one rabbit inside another! The meat for the stuffing is made with onion, fresh coriander juice, various spices, and eggs. This is then sewn inside the second rabbit, which is roasted on a spit, or in a pot. Any meat that cannot fit into the rabbit is turned into meatballs, which are roasted or fried with the rabbit. The final stage of the preparation requires making a lid with almonds, sour leaven, walnuts, eggs and rue to continue the cooking of the rabbit. When the dish is ready, the rabbit is opened up and decorated with eggs, meatballs and spices. [Andalusian, fol. 15v.]

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