Stuffed Hare

Name: Stuffed Hare
Cuisine: Italy
Ingredients: hare; whole pine nuts; almonds; walnuts or acorns; whole peppercorns; eggs; pork caul; rue; onion; savory; dates; liquamen (fermented fish sauce); caroenum or conditum; laser

Origin: Rome, Italy

Source: Apicius, 400

Ingredients

hare
whole pine nuts
almonds
walnuts or acorns
whole peppercorns
eggs
pork caul
rue
onion
savory
dates
liquamen (fermented fish sauce)
caroenum or conditum
laser

Instructions

Mix whole pine nuts, almonds, chopped walnuts or acorns, whole peppercorns, and the hare's own flesh; bind with beaten eggs, cover with pork caul, and roast in the oven.
Make the sauce: rue, plenty of pepper, onion, savory, dates, liquamen, and caroenum or conditum; boil until thick and pour over.
Let the hare rest in peppered liquamen with laser.