Hare, Passienus' Style

Ingredients

• hare
• salt
• oenogarum
• pepper
• lovage
• liquamen (fermented fish sauce)
• wine
• oil
• wheat starch

Instructions

1. Clean, bone, and dress the hare stretched out; smoke-hang it, then cook to half-done, salt it, and baste with oenogarum.
2. Grind pepper and lovage, moisten with liquamen, temper with wine and liquamen in a pan, add a little oil, boil, and thicken with wheat starch.
3. Baste the roast hare from the back, sprinkle with pepper, and serve.