[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.
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.