This recipe is taken from a medieval cookbook, which explains why it does not provide us accurate information about the quantities, but merely tells us the ingredients. The method, in any case, is very simple and intuitive.
This is a preparation similar to the so-called modern salmì (or jug) which, in the Middle Ages, could either be a real meal or a sauce to add more flavor to other meat.
(Serves: 4)
Take a hare without skin and cut the meat in pieces.
Wash it with quality good wine and fry it with lard and onions.
Pound firmly into the cutting board the raw lungs and liver of the hare.
Add the the same wine but filtered.
Filter everything once again and start cooking the meat mixture, adding some pepper.
Oregano may easily replace the liver. Add toasted bread crumbs and vinegar to the mixture.