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Recipe for
Aliter in cervum
assum iura ferventia
(Stuffed Hare)

Aliter in cervum assum iura ferventia (Stuffed Hare)

by Apicius VIII, II, 7

Original recipe: Piper, ligusticum, petroselinum, damascena macerata, uinum, mel, acetum, liquamen, oleum modice. Agitabis porro et satureia.

Translation: Pepper, lovage, parsley, stewed Damascus prunes, wine, honey, vinegar, broth, a little oil; stir with a fagot of leeks and satury.

Ingredients

  • 8 oz (225g) whole pine kernels
  • 4 oz (100g) shelled almonds
  • 4 oz (100g) chopped mixed nuts
  • 1 oz (25g) peppercorns
  • 1 hare
  • 2 eggs, beaten
  • A pinch of:
    • rue
    • pepper
  • 1 small, chopped onion
  • 4 oz (100g) stoned dates
  • 1 tsp (5ml) garum
  • 2 tbsp (30ml) spiced wine

Preparation

  • Mix together the pine kernels, almonds, chopped mixed nuts, peppercorns and the chopped giblets of the hare.
  • Bind this mixture with the eggs and use it to stuff the hare.
  • Wrap the hare in baking foil and roast in the oven at gas mark 5, 375t (190°c) for 1-1½ hours until tender.
  • For the sauce, put the rue, pepper, chopped onion, dates, garum, spiced wine and the juices from the roast hare in a saucepan.
  • Let this boil gently until thickened, then pour over the hare.
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