Gavagai Gavagai with Peppers serves 4 Many tasty gavagai recipes were brought from the jungle by linguists and missionaries in the first half of this century. After the publication of Quine's Word and Object they gained popularity among philosophers though its underlying idea was soon attacked from linguistic circles. As an unfortunate consequence gavagai recipes emanating from the Massachusetts Institute of Technogy tend to be inedible. In most gavagai recipes quantities are vague as is the exact nature of the meat to be used.
Most recipes prescribe sundry undetached rabbit parts as basic ingredient.
The following is an exception. Ingredients 800g of properly detached rabbit parts 5 tablespoons olive oil a small piece of butter good stock a sprig of rosemary a bay leave salt and pepper 4 sweet red peppers, sliced 4 anchovy fillets, chopped 4 cloves of garlic, crushed 2 tablespoons of wine vinegar a few sprigs of parsley Preparation Season the detached rabbit parts and brown in a mixture of olive oil and butter. Add stock, a bay leave and rosemary. Simmer gently for one hour adding stock when necessary. Heat the remaining oil in another pan, add anchovies, garlic and vinegar.