Stuffed Hare
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- hare
- pepper
- lovage
- oregano
- liquamen (fermented fish sauce)
- chicken livers
- brains
- chopped meat
- eggs
- caul and paper
- wine
- wheat starch
Instructions
- Clean and dress the hare, laid out square.
- Grind pepper, lovage, oregano; moisten with liquamen; add cooked chicken livers, cooked brains, chopped meat, and three raw eggs; temper with liquamen.
- Cover the hare with caul and paper, skewer, and half-roast over gentle fire.
- Make a sauce of pepper, lovage, liquamen, wine, thickened with wheat starch; pour over the hare, sprinkle with pepper, and serve.