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.
Contents
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.
Earliest Historical Mention
The first known mention of this gastronomic speciality is with Pliny the Elder (23—79) in his Naturalis Historia :
Gregory of Tours
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:
Since Roccolenus is described by Gregory as being an impious rascal, Gregory's mention of this practice has been interpreted as disapprobation.
Pope Gregory the First
It is said that Pope Gregory I (540 – 604) authorized the consumption of laurices during Lent and other fasts, declaring them to be a marine species, like fish or shellfish. For this reason there was a great burgeoning of cuniculture in monasteries during the early Middle Ages. The demand would have been high, considering that the ecclesiastical calendar of the time specified more than 180 fast days which religionists had to observe. The economics of cuniculture are also thought well suited to the monastic setting.