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.