Leporem farsilem
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Original RecipeLeporem farsilem (from Apicius' De Re Coquinaria)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. TranslationDress the hare as usual garnish it, place in a square pan.1 In the mortar put pepper, lovage, oregano, moisten with broth, add chicken livers sauté cooked brains, finely cut meat, 3 raw 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 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. |
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