or is included in _ornas_--garnish, i.e.
getting ready for braising.

[389] HARE A 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.

[391] STUFFED HARE
_LEPOREM FARSILEM_

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 [saute] 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 PE