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Aliter Leporem ex Suo Iure (Another, Hare in its Own Gravy)
Aliter Leporem ex Suo Iure (Another, Hare in its Own Gravy) is a traditional Ancient Roman recipe for a classic dish of rabbit or hare meat cooked in spiced stock that's finished with a honey and reduced wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another, Hare in its Own Gravy (Aliter Leporem ex Suo Iure).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesGame RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter leporem ex suo iure: leporem curas, exossas, ornas, mittes in caccabo, adicies oleum, liquamen, cocturam, fasciculum porri, coriandrum, anethum. dum coquitur, adicies in mortarium piper, ligusticum, cuminum, coriandri semen, laseris radicem, cepam aridam, mentam, rutam, apii semen, fricabis, suffundes liquamen, adicies mel, ius de suo sibi, defrito, aceto temperabis. facies ut ferveat. cum ferbuerit, amulo obligabis. exornas, ius perfundes, <piper> asparges et inferes.
Translation
Another, Hare in its Own Gravy: Clean, bone and dress the hare then put in a stewpan. Add olive oil, liquamen, reduced stock, coriander, anise, and a bouquet garni of chives. While this is cooking, add to a mortar pepper, lovage, cumin, coriander seeds, laser root, dried onion, mint, rue and celery seeds then pound [together]. Moisten with stock and add honey, pan juices, defritum and vinegar then blend. Bring the sauce to a boil and thicken with starch. Arrange the hare [on a serving dish] pour over the sauce, sprinkle with pepper and serve.
Modern Redaction
Ingredients:
1 whole, oven-ready rabbit or hare (about 1.2 kg)
2 tbsp olive oil
300ml chicken or game stock
1 tsp coriander seeds
1 small leek, chopped
For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp
lovage seeds (or celery seeds)
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp asafoetida
1 tsp mint, finely chopped
1/4 tsp
rue (or
rosemary)
2 shallots, finely chopped
1 small celery stick (with leaves), finely chopped
1 tbsp honey
120ml reserved cooking stock
120ml
defritum
2 tsp white wine vinegar
1 tbsp cornflour (originally wheat starch, amulum, would have been used)
freshly-ground black pepper, to garnish
Method:
Bone and joint the rabbit. Place the rabbit meat in a pan with the olive oil, stock, coriander seeds and leek. Bring to a boil, reduce to a simmer then cover the pan and cook gently for 60 minutes.
In the meantime, pound together the black pepper, lovage (or celery) seeds, coriander seeds and asafoetida in a mortar. Add the mint, rue, shallots and celery then beat to a paste before working in the honey, defritum and vinegar.
Drain the liquid from the rabbit and work 120ml into the sauce. Pour the sauce over the rabbit, bring back to a simmer and cook for 30 minutes more. Near the end of the cooking time, beat the cornflour to a slurry with 2 tbsp water then work into the sauce. Cook until thickened and serve the rabbit pieces in the sauce.
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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