Click on the image, above to submit to Pinterest.
Leporem farsilem (Stuffed Roast Hare with White Sauce)
Leporem farsilem (Stuffed Roast Hare with White Sauce) is a traditional Ancient Roman recipe for a hare (or rabbit) stuffed with forcemeat and baked in an oven which is served with an onion-based sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Leporem farsilem.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4
Rating: 
Tags : Herb RecipesGame RecipesBaking RecipesAncient Roman Recipes
Original Recipe
Leporem farsilem: leporem curas, ornas, quadratum imponis. adicies in mortarium piper, ligusticum, origanum, suffundes liquamen, adicies iecinera gallinarum cocta, cerebella cocta, pulpam concisam, ova cruda tria, liquamine temperabis. omento teges et charta et surclas. lento igni subassas. adicies in mortarium piper, ligusticum, fricabis, suffundes liquamen, vino et liquamine temperabis, facies ut ferveat. cum ferbuerit, amulo obligas, et leporem subassatum perfundes. piper asparges et inferes.
Translation
Dress the hare as usual garnish it, place in a square pan. In the mortar put pepper, lovage, oregano, moisten with broth, add chicken livers sauté cooked brains, finely cut meat, 3raw eggs, broth to taste. Wrap it in caul or parchment, fasten with skewers. Half roast on a slow fire Meanwhile put in the mortar pepper, lovage: crush and moisten with broth, wine, season, make it hot, when boiling bind with roux; the half-done hare immerse finish cooking in this broth sprinkle with pepper and serve.
Ingredients:
3 whole hares or wild rabbits
a large pinch each of pepper,
lovage seeds (or celery seeds) and
oregano
100g chicken livers
3 raw eggs
3 tbsp
liquamen
a large pinch each of lovage,
oregano, cumin and
celery seeds
yolk of a hard-boiled egg
2 tbsp
liquamen
70ml wine
20ml olive oil
40ml white wine vinegar
chopped onion
Method:
Remove the hare brains and fry along with the chicken liver, the hare liver, heart and kidneys. Chop the cooked meats together, add the pepper, lovage, oregano and liquamen to this. Bind this mixture with the beaten eggs and use to stuff the body cavities of the hares. Place these in baking foil parcels and cook in the oven at 190° for about 80 minutes.
Place the remaining herbs and spices in a mortar and grind together with a pestle. Mix in the boiled egg yolk and work into a ball.
Meanwhile add the liquamen, wine, oil and vinegar to a pan along with the finely-chopped onion. Bring this to the boil, add the ball of spices and reduce the heat to a simmer. Cook for at least 20 minutes and if necessary thicken with a little cornflour.
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.
%20Recipe)