DRESS THE HARE [as usual] GARNISH [marinate] IT, PLACE IN A SQUARE PAN [1]. IN THE MORTAR PUT PEPPER, LOVAGE, ORIGANY, MOISTEN WITH BROTH, ADD CHICKEN LIVERS [sauté] COOKED BRAINS, FINELY CUT MEAT [2] 3 RAW EGGS, BROTH TO TASTE. WRAP IT IN CAUL OR PARCHMENT, FASTEN WITH SKEWERS. HALF ROAST ON A SLOW FIRE. [Meanwhile] PUT IN THE MORTAR PEPPER, LOVAGE: CRUSH AND MOISTEN WITH BROTH, WINE, SEASON, MAKE IT HOT, WHEN BOILING BIND WITH ROUX; THE HALF-DONE HARE IMMERSE [finish its cooking in this broth] SPRINKLE WITH PEPPER AND SERVE.
[1] Quadratum imponis, which is plain enough. The hare is to be roast therein. Dann. Cut in dice; Goll. Spread it out. Cf. [illustration] of square roast pan.
[2] Presumably the trimmings of the hare or of pork. This forcemeat is supposed to be used for the stuffing of the hare; it, being boned, is rolled up, the forcemeat inside, the outside covered with caul or paper, fastened with skewers. Danneil’s interpretation suggests the thought that the raw hare’s meat is cut into squares which are filled with forcemeat, rolled, wrapped, and roast—a roulade of hare in the regular term.
[392] BOILED HARE ALITER LEPOREM ELIXUM
DRESS THE HARE; [boil it]. IN A FLAT SAUCE PAN POUR OIL, BROTH, VINEGAR, RAISIN WINE, SLICED ONION, GREEN RUE AND CHOPPED THYME Tor. continuing without interruption. [393] SPICED SAUCE FOR HARE LEPORIS CONDITURA CRUSH PEPPER, RUE, ONIONS, THE HARE’S LIVER, BROTH, REDUCED WINE, RAISIN WINE, A LITTLE OIL; BIND WITH RUE WHEN BOILING. Tor. id.