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).
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.
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