1/4 Hare or Partridge
1/2 young
1/4 of rabbit
1/4 of chicken
4 níscalos
5 gazpacho cakes
1 chopped onion
1 small green pepper chopped
2 tablespoons of crushed tomatoes
6 cloves of garlic
2 dl oil
1 l of water
2 Bay leaves
A few grains of pepper Salt

Lightly FRY in oil hot reserving tablespoon, Hare Partridge, the young, the rabbit or chicken chopped. When are golden Add onion, pepper, tomato and 4 garlic cloves, without that take colour. Add parsley and the laurel and wet with water. Cook for two hours simmered. Majar 2 cloves garlic in the mortar with pepper and two tablespoons of hunting cooking soup and added to the pot along with 1 gazpacho cake cut into small pieces. Sweat the níscalos in the reserved oil and add to the pot. Cook all together for fifteen minutes.