Laurices

The term laurices refers to the fetus of the rabbit (Oryctolagus cuniculus) prepared without evisceration and consumed as a table delicacy. The word is the plural of the Latin word laurex (variant laurix, n. masc., pl. laurices; English singular occasionally laurice), assumed to have been borrowed from an Iberian source. The word is normally found in the plural number, since, due to their size, more than one would be served at a time. The rabbit was adopted by the Romans from Hispania, whence it spread over western Europe, as did likewise the custom of consuming laurices.

As the domestication of rabbits became established, the source of laurices was extended to newborns, because it became possible to harvest them without sacrificing the breeding doe, the time of birth being able to be monitored.

The first known mention of this gastronomic speciality is with Pliny the Elder (23—79) in his Naturalis Historia :

Leporum generis sunt et quos hispania cuniculos appellat, fecunditatis innumerae famemque baliarum insulis populatis messibus adferentis. - (fetus ventri exectos vel uberibus ablatos, non repurgatis interaneis, gratissimo in cibatu habent; laurices vocant)....

There is also a species of hare, in Spain, which is called the rabbit; it is extremely prolific, and produces famine in the Balearic Islands, by destroying the harvests. The young ones, either when cut from out of the body of the mother, or taken from the breast, without having the entrails removed, are considered a most delicate food; they are then called laurices.

The consumption of laurices during the fast of Lent is mentioned by Gregory of Tours (ca. 538—594) in his Historia Francorum ("History of the Franks"), Book V, 4:

In these days Roccolenus being sent by Chilperic came to Tours ...Now these were the days of holy Lent during which he often ate young rabbits.

Since Roccolenus is described by Gregory as being an impious rascal, Gregory's mention of this practice has been interpreted as disapprobation.

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