Minutal of Hare's Liver and Lungs
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- hare's liver and lungs
- liquamen (Roman fermented fish sauce)
- wine
- olive oil
- stock (coctura)
- leek
- coriander
- small forcemeat balls (isicia)
- cooked pork shoulder
- pepper
- lovage
- oregano
- passum (raisin wine)
- tracta (pastry sheet)
Instructions
- Prepare the hare's liver and lungs as in the hare recipes.
- In a pot combine liquamen, wine, oil, stock, chopped leek and coriander, forcemeat-balls and diced cooked pork shoulder.
- While cooking, grind pepper, lovage and oregano with the dish's own juices; temper with wine and passum.
- Bring to the boil; crumble in tracta to bind. Sprinkle with pepper and serve.