Leporem Farsum
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Original RecipeLeporem Farsum (from Apicius' De Re Coquinaria)Leporem farsum: nucleos integros, amygdala, nuces sive glandes concisas, piperis grana solida, pulpam de ipso lepore. et ovis fractis obligatur, de omento porcino ‹involutum assatur› in furno. sic iterum impensam facies: rutam, piper satis, cepam, satureiam, dactilos, liquamen, caroenum vel conditum, diu combulliat donec spisset, et sic perfunditur. sed lepus in piperato liquamine et lasere maneat. TranslationWhole pine nuts, almonds, chopped nuts or beechnuts, whole pepper are mixed with the forcemeat of hare thickened with eggs and wrapped in pig's caul to be roasted in the oven. Another forcemeat is made with rue, plenty of pepper, onion, satury, dates, broth, reduced wine, or spiced wine. This is reduced to the proper consistency and is laid under; but the hare remains in the broth flavored with laser. Ingredients:
1 whole hare or rabbit Method:Mix together the pine kernels, almonds, chopped nuts, peppercorns and the chopped giblets of the hare or rabbit. Bind this mixture with the eggs and use it to stuff the body cavity of the hare. Wrap the hare in a parcel of baking foil and cook in a hot oven at 190°C for about an hour and a half. Make a sauce by placing the onion, dates, Liquamen, spiced wine and the cooking juices from the hare in a saucepan. Bring this to the boil and allow to simmer for at least 20 minutes until thickened. Pour over the hare and serve. |
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Other recipes with pine kernels and rabbit as primary ingredients: In ovis hapalis Lepores Tartes of Flesh Leporem Farsum Bukkeande Leporem farsilem 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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