The Romans in Britain site main banner

Check out some great books and help the site! I have chosen these books as among the best to illustrate this subject.



Stuffed Roast Hare with White Sauce

A smooth main meal, bound to impress

Ingredients
Preparation
  • 3 hares
  • Pepper
  • Lovage
  • Origan
  • Liquamen
  • Chicken liver
  • 3 raw eggs

For the sauce

  • Pepper
  • Lovage
  • Cumin
  • Celery seed
  • Yolk of 1 hard boiled egg
  • Liquamen
  • Wine
  • Oil
  • Vinegar
  • Onion (chopped)
  • Origano
  • Clean and gut the hare. Keep the inside of the hare for later.
  • Cook the chicken liver, hare brains, hare liver,
  • Put pepper, lovage, and origan in a bowl and moisten with liquamen
  • Put in the cooked chicken liver, cooked brains, chopped liver and the whites of three raw eggs. Blend with liquamen,.
  • Stuff the hare with this mixture.
  • Wrap it in am animal membrane bind together and roast over a slow fire.

White sauce

  • Pound pepper, lovage, cumin, celery seed, yolk of 1 hard boiled egg in a bowl and work into a ball.
  • Cook in a small saucepan liquamen, wine, oil and a little vinegar, along with the chopped onion.
  • Add the ball of spices and stir with origan.
  • If necessary thicken with cornflower
Visit our friends at:


For more information and material on the Romans, try Amazon.com. We are an Amazon.com Associate and get a small percentage from each order through us

Amazon.com logo

Search the site (and our friend's websites ) for great Roman information
Custom Search



Romans in Britain

www.romanobritain.org

©MMDCCLXVII A.U.C.

Romans in Britainfooter art
(©2011-2017)
Please just ASK before using anything on this site -- like we'd say "no"...


This page last updated:


Layout and Design:

Copyright © 2016 Pace Computing, All Rights Reserved
Powered by Pace Computing