A FINE HASH OF HARE'S BLOOD, LIVER AND LUNGS. PUT INTO A SAUCE PAN BROTH AND OIL, AND LET IT BOIL WITH FINELY CHOPPED LEEKS AND CORIANDER; NOW ADD THE LIVERS AND LUNGS, AND, WHEN DONE, CRUSH PEPPER, CUMIN, CORIANDER, LASER ROOT, MINT, RUE, FLEA-BANE, MOISTENED WITH VINEGAR [3]. [1] Wanting in Goll. [2] Tor. _Condimentum ex visceribus leporinis_. [3] The various texts combine the above and the following formula; but we are of the opinion that they are two distinct preparations. [387] LIGHTS OF HARE, ANOTHER WAY _ALITER_ TO THE HARE'S LIVER ADD THE BLOOD AND POUND IT WITH HONEY AND SOME OF THE HARE'S OWN GRAVY; ADD VINEGAR TO TASTE AND PUT IN A SAUCE PAN, ADD THE LUNGS CHOPPED FINE, MAKE IT BOIL: WHEN DONE BIND WITH ROUX, SPRINKLE WITH PEPPER AND SERVE. This and the preceding formula resemble closely our purées or forcemeats of livers of game and fowl, which are spread on croutons to accompany the roast. [388] HARE IN ITS OWN BROTH [1] _ALITER LEPOREM EX SUO IURE_ PREPARE THE HARE, BONE IT, GARNISH [2] PUT IT IN A STEW POT [3] AND WHEN HALF DONE ADD A SMALL BUNCH OF LEEKS, CORIANDER, DILL; WHILE THIS IS BEING DONE, PUT IN THE MORTAR PEPPER, LOVAGE, CUMIN, CORIANDER SEED, LASER ROOT, DRY ONION, MINT, RUE, CELERY SEED; CRUSH, MOISTEN WITH BROTH, ADD HONEY, THE HARE'S OWN GRAVY, REDUCED MUST AND VINEGAR TO TASTE; LET IT BOIL, TIE WITH ROUX, DRESS, GARNISH THE ROAST ON A PLATTER, UNDERLAY THE SAUCE, SPRINKLE AND SERVE. [1] Cf. Goll. ℞ No. 381. [2] with vegetables for braising, possibly larding. [3] _braisière_, for this is plainly a "potroast" of hare. The boned carcass should be tied; this is perhaps meant by or is included in _ornas_--garnish, i.e. getting ready for braising. [389] HARE À LA PASSENIANUS [1] _LEPOREM PASSENIANUM_ THE HARE IS DRESSED, BONED, THE BODY SPREAD OUT [2] GARNISHED [with pickling herbs and spices] AND HUNG INTO THE SMOKE STACK [3] WHEN IT HAS TAKEN ON COLOR, COOK IT HALF DONE, WASH IT, SPRINKLE WITH SALT AND IMMERSE IT IN WINE SAUCE. IN THE MORTAR PUT PEPPER, LOVAGE, AND CRUSH: MOISTEN WITH BROTH, WINE AND A LITTLE OIL, HEAT; WHEN BOILING, BIND WITH ROUX. NOW DETACH THE SADDLE OF THE ROAST HARE, SPRINKLE WITH PEPPER AND SERVE. [1] This personage, Passenius, or Passenianus, is not identified. [2] To bone the carcass, it usually is opened in the back, flattened out and all the bones are easily removed. In that state it is easily pickled and thoroughly smoked.