LEPOREM FARSILEM (Stuffed Roast Hare with White Sauce)

(Apic. 8, 8, 9) Ingredients:

• 3 whole hares or wild rabbits
• Pepper
• Lovage (or chopped celery leaves)
• Oregano
• Cumin
• Celery seeds
• 100 g chicken livers
• 3 raw eggs Yolk of a hard-boiled egg
• Liquamen (or soya sauce)
• 70 ml wine
• 20 ml olive oil
• 40 ml white wine vinegar
• Onion, chopped

Instructions:
-------------
Remove the hare brains and fry along with the chiken liver, the hare liver, heart and kidneys. Chop the cooked meats together, add the pepper, lovage, oregano and Liquamen to this. Bind this mixture with the beaten eggs and use to stuff the body cavities of the hares. Place these in baking foil parcels and cook in the oven at 190° for about 80 minutes. Place the remaining herbs and spices in a mortar and grind together with a pestle. Mix in the boiled egg yolk and work into a ball. Meanwhile add the Liquamen, wine, oil and vinegar to a pan along with the finely-chopped onion. Bring this to the boil, add the ball of spices and reduce the heat to a simmer. Cook for at least 20 minutes and if necessary thicken with a little corn flour. Sprinkle the hare with pepper and serve accompanied with the sauce.

 

Why do not you arrange with us an amazing day in the Gulf of Naples - a private tour (just for you) with a comfortable limousine or minivan with driver and an English-speaking tour guide? We have organized for you a great guided tour to Naples-Pompeii-Sorrento-Amalfi Coast (Positano). Contact us by e-mail info@pompeii.org.uk for further info.

Some of the excellent bread for which the area around Vesuvius was renowned was made in this bakery on Via dell’Abbondanza, opposite the House of Trebius Valens. As the building did not include a shop, the bread produced was evidently sold elsewhere. This was one of the thirty-one bakeries and cake shop in the town and the name its reputed owner, Sotericus, appears on the front of the inn next-door. The large workshop where bread was made extended across two older buildings and was equipped with shelves, worktops and a dough kneading machine. The workshop also had an oven, a grain warehouse, a bedroom for the workers and four different-size machines driven by donkey ... continue

(Apic. 2, 2, 9) Ingredients:

• Basically, chicken fricassee..
• 1 whole chicken, deboned or 2 boneless, skinless thighs, 2 boneless, skinless breasts chopped into pieces
• 2 bunches of leeks, usually 3-5 of them in a bunch cut into pieces and washed
• 1 small bunch of dill weed, or about 1 tsp. dried
• 3 qt. water or 1.5 qt. each chicken broth and water, keeping back 2 cups for later
• black pepper to taste
• celery seed to taste
• 2/3 cup of rice flour
• fish sauce to taste
• 3 tbs. red wine

Instructions:
-------------
Disjoint a chicken ... continue

Love was a common topic of conversation in Pompeii. Feelings, passions, poetic love, sex, homosexuality, prostitution and so forth were all part of daily life and not a source of prejudice. The concept of “obscenity” seems to have been unknown. Love and sex were considered earthly practices of a man’s life that were encouraged by the benevolence of Venus. The thousands of examples of graffiti found on the town’s walls are unequivocal proof of what the people of Pompeii thought about love and sex.