Cookery and Dining in Imperial Rome

[2], AND RATHER LESS THAN A GLASS OF VINEGAR [3]. [1] G.-V. _lactans_, suckling, milk-fed; other texts: _lactente_: Dann. wild boar. [2] wanting in Tac. and Tor. [3] a variant of the foregoing, a mild pickling solution for extremely young suckling pigs, prior to their smoking or boiling, or both, which the original does not state. Schuch and his disciple Danneil, have inserted here seven more pork formulæ (Sch. p. 179, {Rx} Nos. 388-394) taken from the Excerpts of Vinidarius, found at the conclusion of the Apicius formulæ. VIII HARE _LEPOREM_ [382] BRAISED HARE _LEPOREM MADIDUM_ IS PARBOILED A LITTLE IN WATER, THEREUPON PLACE IT ON A ROASTING PAN WITH OIL, TO BE ROASTED IN THE OVEN. AND WHEN PROPERLY DONE, WITH A CHANGE OF OIL, IMMERSE IT IN THE FOLLOWING GRAVY: CRUSH PEPPER, SATURY, ONION, RUE, CELERY SEED; MOISTEN WITH BROTH, LASER, WINE, AND A LITTLE OIL. WHILE THE ROASTING [of the hare] IS BEING COMPLETED IT IS SEVERAL TIMES BASTED WITH THE GRAVY. Wanting in Goll. A difference in the literary style from the foregoing is quite noticeable. [383] THE SAME, WITH A DIFFERENT DRESSING _ITEM ALIA AD EUM IMPENSAM_ [The hare] MUST BE PROPERLY KEPT [i.e. aged for a few days after killing]. CRUSH PEPPER, DATES, LASER, RAISINS, REDUCED WINE, BROTH AND OIL; DEPOSIT [the hare in this preparation to be cooked] WHEN DONE, SPRINKLE WITH PEPPER AND SERVE. Wanting in Goll. Tor. continuing without interruption. [384] STUFFED HARE _LEPOREM FARSUM_ WHOLE [pine] NUTS, ALMONDS, CHOPPED NUTS OR BEECHNUTS, WHOLE PEPPER ARE MIXED WITH THE [force] MEAT OF HARE THICKENED WITH EGGS AND WRAPPED IN PIG'S CAUL TO BE ROASTED IN THE OVEN [1]. 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. [1] Reminding of the popular meat loaf, made of remnants: _Falscher Hase_, "Imitation Hare," as it is known on the Continent. The ancients probably used the trimmings of hare and other meat for this