It is put in a pot to stew the oil with the chalets, garlic and onion chopped in fine juliana. The martyred hare (*) is rejected for ten minutes. The nail and pepper are added, everything is wet with wine and broth and then boiled for an hour. The whitened and salted nests are added in advance, the bread is added, the sauce is reduced to 1 / 3 and, finally, it is allowed to rest ten minutes before serving and it is rectified from salt and pepper.

(*) How to martyrdom the hare:After cleaning the hare well, it is cut into pieces by the cliffs. It is put in a clay jar, with a tablespoon of vinegar, a fourth liter of white wine and a crushed hare liver, four garlic teeth, a thyme branch, some nail and pepper grains, a tablespoon of oil and a chopped onion in fine juliana. It's very little seasoned. The hare pieces are embed and left at rest for at least 12 hours.

Ask in the butcher's shop to break the meat into dice. Peel and finely bite the onion and garlic. Chop the ham. Peel and cut, in pieces not too large, tomatoes and potatoes. Put the oil and butter to heat in a saucepan. When they are hot, rehome in this fat the onion and garlic, making sure they are not golden. When the onion is clear, add ham and meat. Skip it and add tomatoes, peas, laurel and thyme. The whole thing is sauté with a little more, and the wine, brandy and broth are added. Sprinkle and let it boil about 80 minutes before adding the potatoes. The salt point is tested and rectified if necessary. It is allowed to cook 30 more minutes, until the broth has been halved. It is served very hot in mud casserole.

We roast the eggplants and the onions and reserve them; we remove the skin and cut the potatoes. We put the peel to cook, we peel them and put them in oil.

To remove the skin to the nuts, they are climbed with boiling water until it is found that they can be easily peeled.

Then they go through cold water so they don't burn and the skin comes out easily.

Wrap the nuts in a cloth and crush them with a wooden deck until you get a fine paste.

Put in a casserole the 1 / 2 liter of water and cinnamon sticks. To the first boil, add the nut paste and let it boil slowly until all water is consumed, add milk and sugar and let it boil until it reaches the desired thickness.

While it is hot it can be distributed in individual mud pots, although it can also be presented in a single large pan. It is served cold, spicy with cinnamon powder.

Ask in the butcher's shop to clean and prepare the cochineal, removing the mow and practicing only a small opening in the belly, just enough to be able to clean and empty it properly. It is salted and sewed to be closed again, with the same appearance as if it were whole and alive, lying on its front and back legs.

The oven is heated up to 220-230 degrees and the cochinillo is placed in a suitable container, with its hands up, putting under it a tablet or a few laurel sticks. For it to hold without moving, it is subject to some articulugio, such as some Spanish soup mud pots, filling the space around the fountain.

It is added half a liter of water or more and is cooked for a space of approximately 1 hour or 1 hour and a half, monitoring it from time to time. After this time it is removed, turned around, bitten with a fork to release the water that it has absorbed between the bark and varnished with a little pork butter to make it very bright. It gets back into the oven, protecting its ears and tail with a little aluminium paper so it won't be burned.

It must cook about another hour or more, until we get a crust and crust so that by squeezing a little with the finger click as if it were a pebble pie. He's ready to eat right now. This way of roasting requires more attention than the previous one.

It will be presented in mud casserole decorated with thyme branches to make it look like it is alive. You can place fried bread crusts under your head or where it takes to keep it right and in good shape on the source.

At the time of serving it, it is sprayed with a little hot brandi, which is lit to take it to the burning table. Like the previous one, you should leave with the edge of a dish and offer yourself to the diners on my behalf, for having practiced this recipe of roast roast "master of Segovia" style.

Fry the almonds and book. Praise and then remove the meat over medium heat. In the same oil, soften the onion cut in juliana. When it is already bleached, add the meat; stir everything, remove it well, and incorporate the wine. Let it cook for about 5 or 7 minutes. Add the well-minced almonds and cream, and let uncooked, stirring from time to time (see salt point) until the meat is tender and the sauce is thick.

The leaves are removed from the ends of the artichokes and the plants are cut off leaving them at about 4 centimeters high, then divided into two for their long part, placed in a casserole, covered with water, seasoned with salt and added the juice of a lemon. They cook 20 minutes. In the meantime, a tanning of parsley is made and the buñuelos paste is prepared as follows: in a marmite the flour is placed, previously sifted, uniting the milk and the yolks of the two eggs. It is seasoned and removed, mixing well these elements and allowing them to rest for an hour.

After this time, the artichokes are well drained, placing them in a plate carefully so that they do not deteriorate. The cleas are set to the point of snow and mixed with the pasta, achieving a smooth composition. A frying pan is put in the fire with oil and, when it is very hot, the artichokes are passed through the paste of the coffin, dumping them into the frying pan and frying them until they are golden. They are removed, draining the oil well, sprinkled with the chopped parsley and adorned with the four halves of the remaining lemons.

Beat the eggs with honey in a bowl. Add half the sugar and bicarbonate and continue to beat. Next is added the grilled bread miga moving well until you get a paste.

Put the oil to heat in a pan and, with the help of a spoon, go into the oil very hot portions of small pasta until the whole mass is finished.

Heat the milk together with cinnamon and remaining sugar. When it boils, the fried balls are added and allowed to boil for 5 minutes. They're getting cold and ready to eat.

A couple of beaten eggs can be added to the milk.

We put the cod in soak for at least 48 hours, changing the water about three times. We cut the garlic and onion finely and rehogue them in the hot oil. We split the potatoes on not too thick sheets, as if they were for tortilla, and add them to the oil containing garlic and onion. We let them do it on a slow fire.
In another pan we will fry the peppers cut into strips. When they're almost ready, we'll put them in the stew and let it all finish, taking care that the potatoes don't get brown. We will then add the tomato sauce, which we will have prepared before, and we will move so that everything is well mixed.
In a mud casserole containing some olive oil we will slightly rehogue the decmayed cod and pour on it the stew of potatoes and peppers with the tomato sauce, we will leave everything warm to the fire for a few minutes as we move to mix the cod pieces with the rest of the stew.
To allow time for potatoes to take the full taste of the rest of the ingredients, it is appropriate to prepare it some time in advance of the expected time we plan to take it. It'll be enough to warm up a little when we're going to serve it.

Sprinkle the frog laces. Put the oil and butter to heat in a frying pan and fry with the mixture the anchors. Pass them to a hot source, sprinkle them with part of the oil and butter mixture, lemon juice and chopped parsley, and serve them immediately.