Cookery and Dining in Imperial Rome

AND SERVE. This and the preceding formula resemble closely our purées or forcemeats of livers of game and fowl, which are spread on croutons to accompany the roast. [388] HARE IN ITS OWN BROTH [1] _ALITER LEPOREM EX SUO IURE_ PREPARE THE HARE, BONE IT, GARNISH [2] PUT IT IN A STEW POT [3] AND WHEN HALF DONE ADD A SMALL BUNCH OF LEEKS, CORIANDER, DILL; WHILE THIS IS BEING DONE, PUT IN THE MORTAR PEPPER, LOVAGE, CUMIN, CORIANDER SEED, LASER ROOT, DRY ONION, MINT, RUE, CELERY SEED; CRUSH, MOISTEN WITH BROTH, ADD HONEY, THE HARE'S OWN GRAVY, REDUCED MUST AND VINEGAR TO TASTE; LET IT BOIL, TIE WITH ROUX, DRESS, GARNISH THE ROAST ON A PLATTER, UNDERLAY THE SAUCE, SPRINKLE AND SERVE. [1] Cf. Goll. {Rx} No. 381. [2] with vegetables for braising, possibly larding. [3] _braisière_, for this is plainly a "potroast" of hare. The boned carcass should be tied; this is perhaps meant by or is included in _ornas_--garnish, i.e. getting ready for braising. [389] HARE À LA PASSENIANUS [1] _LEPOREM PASSENIANUM_ THE HARE IS DRESSED, BONED, THE BODY SPREAD OUT [2] GARNISHED [with pickling herbs and spices] AND HUNG INTO THE SMOKE STACK [3] WHEN IT HAS TAKEN ON COLOR, COOK IT HALF DONE, WASH IT, SPRINKLE WITH SALT AND IMMERSE IT IN WINE SAUCE. IN THE MORTAR PUT PEPPER, LOVAGE, AND CRUSH: MOISTEN WITH BROTH, WINE AND A LITTLE OIL, HEAT; WHEN BOILING, BIND WITH ROUX. NOW DETACH THE SADDLE OF THE ROAST HARE, SPRINKLE WITH PEPPER AND SERVE. [1] This personage, Passenius, or Passenianus, is not identified. [2] To bone the carcass, it usually is opened in the back, flattened out and all the bones are easily removed. In that state it is easily pickled and thoroughly smoked. [3] Lan., Tac., and Tor. _suspendes ad furnum_; Hum., List., and G.-V. _... ad fumum_. We accept the latter reading, "in the smoke," assuming that _furnum_ is a typographical error in Lan. and his successors, Tac. and Tor. Still, roasts have for ages been "hung on chains close to or above the open fire"; Torinus may