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Item Aliam ad Eum Impensam (The Same Thing, With Other Ingredients)
Item Aliam ad Eum Impensam (The Same Thing, With Other Ingredients) is a traditional Ancient Roman recipe for a classic dish of a rabbit (or hare) that's scalded, brushed with olive oil and roasted before being coated and finished in a lightly-spiced raisin and wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: The Same Thing, With Other Ingredients (Item Aliam ad Eum Impensam).
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesGame RecipesAncient Roman Recipes
Original Recipe
Item aliam ad eum impensam: cum prope tolli debeat, teres piper, dactilum, laser, uvam passam, caroenum, liquamen, oleum. suffundes, et, cum bullierit, piper asparges et inferes.
Translation
The Same Thing, With Other Ingredients: When the hare is nearly ready to be taken out [of the oven] grind pepper, dates, laser, raisins, caroenum, stock and oil. Pour [over the hare] and when it has come to the boil, sprinkle with pepper and serve.
Modern Redaction
Ingredients:
1 whole, oven-ready rabbit or hare (about 1.2 kg)
olive oil for brushing
For the Sauce:
1/2 tsp freshly-ground black pepper
4 tbsp dates, finely chopped
pinch of asafoetida
2 tbsp raisins
60ml
caroenum
250ml chicken stock
1 tbsp olive oil
Method:
Bring a pan of water to a boil, add the rabbit (or hare) and scald for 10 minutes. Drain the rabbit and rub dry then brush all over with the olive oil. Place in an oven-proof casserole, cover with a tight-fitting lid then transfer to an oven pre-heated to 180°C. Cook for 30 minutes then brush all over with more olive oil, return to the oven and cook for 30 minutes more. Now uncover the casserole, increase the oven temperature to 190°C and cook for 20 minutes more to colour the meat.
In the meantime, pound together the black pepper, dates and asafoetida in a mortar until you have a smooth paste. Work in the chicken stock, caroenum and olive oil. Turn into a pan, add the raisins and bring to a boil.
When the rabbit is coloured, pour over the hot sauce. Brush all over the rabbit then return to the oven (reduce to 180°C) and cook for 30 minutes, basting the meat frequently with the sauce. Serve the rabbit accompanied by the pan juices.
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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