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Aliter Leporem Conditum (Another, Seasoned Hare)
Aliter Leporem Conditum (Hare Sprinkled with Dry Pepper) is a traditional Ancient Roman recipe for a classic dish of rabbit or hare cooked in spiced water that's served in a spiced wine and plum sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another, Seasoned Hare (Aliter Leporem Conditum).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesGame RecipesAncient Roman Recipes
Original Recipe
Aliter leporem conditum: coques ex vino, liquamine, aqua, sinapi modico, anetho, porro cum capillo suo. cum se coxerit, condies: piper, satureiam, cepae rotundum, dactilos, damascenae duo, vinum, liquamen, caroenum, olei modice. stringatur amulo, modicum bulliat. conditura lepus in patina perfunditur.
Translation
Another, Seasoned Hare: Cook [the hare] in wine, stock, water, a little mustard, anise and whole leeks. While it is cooking prepare [the following sauce]: pepper, savory, an onion ring, dates, two damsons. wine, stock, caroenum and a little oil. Thicken with starch and boil for a little while. Place the hare in a serving dish and pour over the sauce.
Modern Redaction
Ingredients:
1 rabbit or hare (about 1.2 kg)
120ml red wine
120ml chicken or game stock
1 tsp mustard seeds, pounded in a mortar
pinch of aniseed
2 small leeks, halved lengthways
150ml water
For the Sauce:
1/2 tsp freshly-ground black pepper
1/2 tsp savory
1 onion ring
4 dates, chopped
2 damson plums, pitted and chopped
60ml white wine
120ml chicken or game stock
60ml caroenum
1 tbsp olive oil
1 tbsp cornflour (originally wheat starch, amulum, would have been used)
Method:
Clean and joint the rabbit. Place in a pan then add the red wine, chicken stock, mustard seeds, aniseed, leeks and water. Bring to a simmer, cover the pan and cook gently for about 80 minutes, or until the rabbit pieces are very tender (top up with boiling water, as needed).
As the rabbit is finishing, prepare the sauce. Pound together the black pepper and savory in a mortar. Add the onion ring, dates and damson then pound to a paste before working in the wine and caroenum. Turn into a pan and add the stock and olive oil then bring to a boil. Reduce to a simmer and cook for 15 minutes. Now whisk the cornflour with 2 tbsp water to make a smooth slurry. Whisk into the sauce and cook for about 5 minutes, or until thickened.
Drain the rabbit pieces when cooked, arrange on a serving dish, pour over the sauce and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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