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LEPOREM FARSUM (Stuffed Roast Hare)

LEPOREM FARSUM (Stuffed Roast Hare)

(Apic. 8, 8, 3) Ingredients:

  • 1 whole hare or rabbit
  • 225 g whole pine kernels
  • 100 g shelled almonds
  • 100 g chopped mixed nuts
  • 25 g peppercorns
  • 2 eggs, beaten
  • Rue (or celery leaves)
  • 1 small onion, chopped
  • 100 g stoned dates, chopped
  • 1 tbsp Liquamen (or soya sauce)
  • 2 tbsp spiced wine (basically mulled wine)

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, dates, Liquamen, spiced wine and the cooking juices from the hare in a saucepan. Bring this to the boil and allow simmer for at least 20 minutes until thickened. Pour over the hare and serve.

Archives of the ancient Recipes of Pompeii