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Ius Album in Assum Leporem (Roast Hare in White Sauce)
Ius Album in Assum Leporem (Roast Hare in White Sauce) is a traditional Ancient Roman recipe for a classic dish of a roast rabbit (or hare) that's served in a wine and stock sauce flavoured with vinegar and seasoned hard-boiled egg yolk. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roast Hare in White Sauce (Ius Album in Assum Leporem).
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesGame RecipesAncient Roman Recipes
Original Recipe
Ius album in assum leporem: piper, ligusticum, cuminum, apii semen, ovi duri medium. trituram colligis et facies globum ex ea. in caccabulo coques liquamen, vinum, oleum, acetum modice, cepulam concisam, postea globulum condimentorum mittes et agitabis origano vel satureia. si opus fuerit, amulas.
Translation
Roast Hare in White Sauce: [Take] pepper, lovage, cumin, celery seeds and the yolk of a hard-boiled egg. Pound thoroughly and shape into a ball. In a small pan, simmer stock, wine, olive oil, a little vinegar and a shallot. Now put [in] the ball of seasoning and stir with a sprig of oregano or savory. If necessary thicken with starch. [Pour over the roasted hare and serve.]
Modern Redaction
Ingredients:
1 whole, oven-ready rabbit or hare (about 1.2 kg)
For the Sauce:
1/4 tsp freshly-ground black pepper
1 tsp ground cumin
1/2 tsp celery seeds
1 hard-boiled egg yolk
250ml chicken stock
120ml white wine
1 tbsp olive oil
1 tbsp white wine vinegar
2 shallots, finely chopped
1 tsp fresh
oregano (or fresh savory), finely chopped
Method:
Arrange the rabbit in a roasting dish, cover with foil and transfer to an oven pre-heated to 160°C. Roast gently for 90 minutes.
In the meantime, prepare the sauce. Pound together the black pepper cumin and celery seeds until fine. Crumble in the egg yolk and pound until completely mixed together. In the meantime, combine the chicken stock, white wine, olive oil, vinegar and shallots in a pan. Bring to a simmer then whisk in the egg yolk thickener. Whisk to mix then add the oregano or savory. Return to a simmer and cook, stirring occasionally, for about 20 minutes or until thickened.
When the rabbit has cooked, transfer to 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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