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Aliter Leporem Elixum (Another, Boiled Hare)
Aliter Leporem Elixum (Another, Boiled Hare) is a traditional Ancient Roman recipe for a classic dish of a boiled rabbit or hare served with an olive oil, onion, passum and vinegar sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another, Boiled Hare (Aliter Leporem Elixum).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesHerb RecipesGame RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter leporem elixum: ornas, adicies in lance oleum, liquamen, acetum, passum, cepam concides et rutam viridem, thymum subcultratum, et sic adpones.
Translation
Another, Boiled Hare: Prepare [and boil]. Add to the serving dish olive oil, stock, vinegar, passum, chopped onion and fresh rue, chopped thyme and thus serve.
Modern Redaction
Ingredients:
1 whole, oven-ready rabbit or hare (about 1.2 kg)
1 leek, chopped
2 sprigs of thyme
For the Sauce:
2 onions, finely chopped
3 tbsp olive oil
200ml stock from the rabbit
1 tbsp cider vinegar
60ml
passum
1/4 tsp
rue (or
rosemary), finely chopped
1 tsp dried thyme, ground
Method:
Joint the rabbit, place in a pan along with the leek and thyme then pour in just enough water to cover. Bring to a simmer, cover the pan and cook for about 60 minutes, or until the rabbit is tender.
In the meantime, heat the olive oil in a pan. Add the onions and fry for about 6 minutes, or until soft then add 200ml of rabbit cooking stock along with the cider vinegar, passum, rue (or rosemary) and thyme. Bring to a boil and continue boiling for about 25 minutes, or until thickened.
Drain the rabbit when done, arrange on a serving dish and pour over the sauce. Serve immediately.
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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