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Leporem Farsum (Stuffed Hare)
Leporem Farsum (Stuffed Hare) is a traditional Ancient Roman recipe for a whole roast hare (or rabbit) stuffed with a mix of dates nuts and eggs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Leporem Farsum.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
4
Rating: 
Tags : Game RecipesAncient Roman Recipes
Original Recipe
Leporem farsum: nucleos integros, amygdala, nuces sive glandes concisas, piperis grana solida, pulpam de ipso lepore. et ovis fractis obligatur, de omento porcino involutum assatur in furno. sic iterum impensam facies: rutam, piper satis, cepam, satureiam, dactilos, liquamen, caroenum vel conditum, diu combulliat donec spisset, et sic perfunditur. sed lepus in piperato liquamine et lasere maneat.
Translation
Whole pine nuts, almonds, chopped nuts or beechnuts, whole pepper are mixed with the forcemeat of hare thickened with eggs and wrapped in pig's caul to be roasted in the oven. Another forcemeat is made with rue, plenty of pepper, onion, savory, dates, broth, reduced wine, or spiced wine. This is reduced to the proper consistency and is laid under; but the hare remains in the broth flavoured with laser.
Ingredients:
1 whole hare or rabbit
225g whole pine kernels
100g shelled
almonds
100g chopped mixed nuts
25g peppercorns
2 eggs, beaten
a pinch each of
rue (or celery leaves) and pepper
1.2 tsp savory, finely chopped
1 small onion, chopped
100g stoned dates, chopped
1 tbsp
liquamen
2 tbsp spiced wine (basically mulled wine)
Method:
Mix together the pine kernels, almonds, chopped nuts, peppercorns and the chopped giblets of the hare or rabbit. Bind this mixture with the eggs and use it to stuff the body cavity of the hare.
Wrap the hare in a parcel of baking foil and cook in a hot oven at 190°C for about an hour and a half.
Make a sauce by placing the onion, savory, dates, liquamen, spiced wine and the cooking juices from the hare in a saucepan. Bring this to the boil and allow to simmer for at least 20 minutes until thickened. Pour over the hare 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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