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Recipe for
Ius album in assum leporem
(Stuffed Roast Hare
with White Sauce)

by Apicius VIII, VIII, 385

A smooth main meal, bound to impress. Old English cookery books recommended hanging a hare for a long time before cooking. Many of these recipes start from the premise that the cook puts the entire chopped-up beast into the pot. Simmering it wholesale makes no distinction between the separate joints, which fails to do justice to the tender loins, which have a unique taste and texture. Their typically gamey meat is more delicate than, say, roe deer and, in the mouth, more tender.

Original recipe: Piper, ligusticum, cuminum, apii semen, oui duri medium. Trituram colligis et facies globum ex ea. In caccabulo coques liquamen, uinum, oleum, acetum modice, cepulam concisam, postea globulum condimentorum mittes et agitabis origano uel satureia. Si opus fuerit, amulas.

Translation: Pepper, lovage, cumin, celery seed, hard boiled yolks, properly pounded, made into a paste. In a sauce pan boil broth, wine, oil, a little vinegar and chopped onions. While boiling add the paste of spices, stirring with a fagot of origany or satury1 and when the work is done, bind it with roux.

Ingredients

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

For the sauce:

Ingredients:

  • Pepper
  • Lovage
  • Cumin
  • Celery seed
  • Yolk of 1 hard boiled egg
  • Liquamen
  • Wine
  • Oil
  • Vinegar
  • Onion (chopped)
  • Origano

Preparation

  • 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.
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