[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.
[3] Lan., Tac., and Tor. suspendes ad furnum; Hum., List., and G.-V. ... ad fumum. We accept the latter reading, “in the smoke,” assuming that furnum is a typographical error in Lan. and his successors, Tac. and Tor. Still, roasts have for ages been “hung on chains close to or above the open fire”; Torinus may not be wrong, after all, in this essential direction. However, a boned and flattened-out hare would be better broiled on the grill than hung up over the open fire.
[390] KROMESKIS OF HARE LEPOREM ISICIATUM
THE HARE IS COOKED AND FLAVORED IN THE SAME [above] MANNER; SMALL BITS OF MEAT ARE MIXED WITH SOAKED NUTS; THIS [salpicon] [1] IS WRAPPED IN CAUL OR PARCHMENT, THE ENDS BEING CLOSED BY MEANS OF SKEWERS [and fried].
[1] We call this preparation a salpicon because it closely resembles to our modern salpicons—a fine mince of meats, mushrooms, etc., although the ancient formula fails to state the binder of this mince—either eggs or a thickened sauce, or both.