Lepores
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Original RecipeLepores (from Anthimus' De Observatione Ciborium Epistula)Anthimus was a Byzantine Greek from the early 6th Century CE who served as an ambassador to the king of the Franks. During this time he wrote a treatise in cookery known as De Observatione Ciborium Epistula (A Little Letter on the Observance of Foods) that reflects both Byzantine and Frankish influences. Though post-Roman Anthimus' recipes reflect the Roman influence and origins of Byzantium and thus it could be argued that Anthimus' recipes do belong in this collection. OriginalTranslationIf they are young, hares too may be eaten, in a sweet sauce with pepper, a little cumin and ginger, costmary and spikenard of bay leaves. Modern RedactionIngredients:
1 hare (or wild rabbit) Method:Prepare the sauce by chopping the celery leaves and mixing with the spices the vinegar and the wine. Season with salt and pepper and pour this over the hare or rabbit. Place the mixtuere in the fridge and leave to marinate over night. When ready heat oil in the pan and take the hare out of its sauce. Fry it in the oil so that it becomes coloured on all sides. Place it in an oven-proof dish, pour the sauce over it, cover with a lid and roast in the oven at 180°C for about an hour and a half. Quarter and serve immediately. |
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Other recipes with rabbit and white wine as primary ingredients: Bukkeande Gustum de praecoquiis In porcello lactante Carotae et pastinacae Patina solearum Leporem Farsum Moroccan Spiced Lamb Shanks Patellam ex holisatro Syllabub Pears with Cinnamon and Wine Psoai Lyonnaise Sauce Patina de Sabuco Oysters Mombassa Leporem farsilem Kykeon Creole Mustard Connynges in Clere Broth Lyonnaise Sauce II Pullus Vardanus Roast Chicken with Mastic Sauce Lamb Chops with Pepper Sauce Aliter pisam sive fabam Tybaris Lepores Kir Cocktail Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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