Part 56 (1/2)

[382] BRAISED HARE _LEPOREM MADIDUM_

IS PARBOILED A LITTLE IN WATER, THEREUPON PLACE IT ON A ROASTING PAN WITH OIL, TO BE ROASTED IN THE OVEN. AND WHEN PROPERLY DONE, WITH A CHANGE OF OIL, IMMERSE IT IN THE FOLLOWING GRAVY: CRUSH PEPPER, SATURY, ONION, RUE, CELERY SEED; MOISTEN WITH BROTH, LASER, WINE, AND A LITTLE OIL. WHILE THE ROASTING [of the hare] IS BEING COMPLETED IT IS SEVERAL TIMES BASTED WITH THE GRAVY.

Wanting in Goll.

A difference in the literary style from the foregoing is quite noticeable.

[383] THE SAME, WITH A DIFFERENT DRESSING _ITEM ALIA AD EUM IMPENSAM_

[The hare] MUST BE PROPERLY KEPT [i.e. aged for a few days after killing]. CRUSH PEPPER, DATES, LASER, RAISINS, REDUCED WINE, BROTH AND OIL; DEPOSIT [the hare in this preparation to be cooked] WHEN DONE, SPRINKLE WITH PEPPER AND SERVE.

Wanting in Goll. Tor. continuing without interruption.

[384] STUFFED HARE _LEPOREM FARSUM_

WHOLE [pine] NUTS, ALMONDS, CHOPPED NUTS OR BEECHNUTS, WHOLE PEPPER ARE MIXED WITH THE [force] MEAT OF HARE THICKENED WITH EGGS AND WRAPPED IN PIG'S CAUL TO BE ROASTED IN THE OVEN [1]. ANOTHER FORCEMEAT IS MADE WITH RUE, PLENTY OF PEPPER, ONION, SATURY, DATES, BROTH, REDUCED WINE, OR SPICED WINE. THIS IS REDUCED TO THE PROPER CONSISTENCY AND IS LAID UNDER; BUT THE HARE REMAINS IN THE BROTH FLAVORED WITH LASER.

[1] Reminding of the popular meat loaf, made of remnants: _Falscher Hase_, ”Imitation Hare,” as it is known on the Continent.

The ancients probably used the tr.i.m.m.i.n.gs of hare and other meat for this forcemeat, or meat loaf, either to stuff the hare with, or to make a meal of the preparation itself, as indicated above.

We also recall that the ancients had ingenious baking moulds of metal in the shape of hares and other animals.

These moulds, no doubt, were used for baking or the serving of preparations of this sort. The absence of table forks and cutlery as is used today made such preparations very appropriate and convenient in leisurely dining.

[385] WHITE SAUCE FOR HARE _IUS ALb.u.m IN a.s.sUM LEPOREM_

PEPPER, LOVAGE, c.u.mIN, CELERY SEED, HARD BOILED YOLKS, PROPERLY POUNDED, MADE INTO A PASTE. IN A SAUCE PAN BOIL BROTH, WINE, OIL, A LITTLE VINEGAR AND CHOPPED ONIONS. WHILE BOILING ADD THE PASTE OF SPICES, STIRRING WITH A f.a.gOT OF ORIGANY OR SATURY [1] AND WHEN THE WORK IS DONE, BIND IT WITH ROUX.

[1] f.a.gots, or whips made of different herbs and brushes are often employed by Apicius, a very subtle device to impart faint flavors to sauces. The custom has been in use for ages. With the return of mixed drinks in America it was revived by the use of cinnamon sticks with which to stir the drinks.

The above hare formulae are wanting in Goll.

[386] LIGHTS OF HARE [1]

_ALITER IN LEPOREM_ [2]

A FINE HASH OF HARE'S BLOOD, LIVER AND LUNGS. PUT INTO A SAUCE PAN BROTH AND OIL, AND LET IT BOIL WITH FINELY CHOPPED LEEKS AND CORIANDER; NOW ADD THE LIVERS AND LUNGS, AND, WHEN DONE, CRUSH PEPPER, c.u.mIN, CORIANDER, LASER ROOT, MINT, RUE, FLEA-BANE, MOISTENED WITH VINEGAR [3].

[1] Wanting in Goll.

[2] Tor. _Condimentum ex visceribus leporinis_.

[3] The various texts combine the above and the following formula; but we are of the opinion that they are two distinct preparations.

[387] LIGHTS OF HARE, ANOTHER WAY _ALITER_