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Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout)
Aliter in Leporem (Hare's Blood, Liver and Lung Ragout) is a traditional Ancient Roman recipe for a classic dish of rabbit or hare liver and lights cooked in herbed stock with honey and vinegar that's thickened with the rabbit's blood. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Hare's Blood, Liver and Lung Ragout (Aliter in Leporem).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Game RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter in leporem: ex sanguine et iecinere et pulmonibus leporinis minutal: adicies in caccabum liquamen et oleum, cocturam, porrum et coriandrum minutatim concides, iecinera et pulmones in caccabum mittes. cum cocta fuerint, teres piper, cuminum, coriandrum, laseris radicem, mentam, rutam, puleium, suffundes acetum, adicies iecinera leporum et sanguinem, teres. adicies mel et ius de suo sibi, aceto temperabis, exinanies in caccabum, pulmones leporum minutatim concisos in eundem caccabum mittes, facies ut ferveat. cum ferbuerit, amulo obligas, piper asparges et inferes.
Translation
Hare's Blood, Liver and Lung Ragout: Put in a saucepan stock and olive oil, chopped leeks and coriander then add the liver and lungs. When they are cooked, take a mortar and pound pepper, cumin, coriander, laser root, mint, rue and pennyroyal. Moisten with liquamen and add honey, vinegar and the hare's liver and blood, pounded together. Empty into a saucepan, add the finely-chopped liver [and lungs] of the hare in the same pan, and bring to a boil. When it has boiled, thicken with starch, sprinkle with pepper and serve.
Modern Redaction
Ingredients:
1 rabbit liver
rabbit lungs
blood from the rabbit
300ml chicken or game stock
2 tbsp olive oil
2 leeks, finely chopped
4 tbsp
coriander leaves, finely chopped
1/2 tsp freshly-ground black pepper
1/2 tsp ground cumin seeds
1/2 tsp coriander seeds
1/4 tsp asafoetida
1 tbsp mint leaves, finely chopped
1 tsp
rue (or
rosemary)
1 tsp
pennyroyal (but substitute
lesser calamint to be safe) (or mint)
2 tbsp liquamen (fish sauce)
200ml stock (from cooking the liver and lungs)
2 tbsp honey
2 tsp white wine vinegar
1 tbsp cornflour (originally, wheat starch, amulum, would have been used)
freshly-ground black pepper, to serve
Method:
Combine the chicken stock, olive oil, leeks and coriander in a saucepan. Add the liver and lungs of the rabbit, bring to a simmer and cook for about 20 minutes, or until the meats are done through. Take off the heat and set aside.
Once the meats have cooked, pound together the black pepper, cumin, coriander and asafoetida in a mortar then add the mint, rue (or rosemary) and pennyroyal (or mint). Pound together then work in the liquamen, stock, vinegar and honey. Turn this mixture into a pan then stir in the rabbit's blood.
Finely chop the rabbit liver and lungs and stir into the sauce then bring to a boil. In the meantime, mix the cornflour to a smooth slurry with 2 tbsp water. Whisk this mixture into the sauce, bring back to a boil and cook until thickened. Turn into a serving dish, sprinkle with freshly-ground black pepper and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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