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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.〔Bostock adds a footnote to the section: "'Laurices;' we have no explanation of this word in any of the editions of Pliny. Its origin appears to be quite unknown." () Lewis & Short call it "Baleric". ()〕 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.〔"...désigne un met en faveur chez les Ibères et qui consiste en fœtus ou lapereaux nouveau-nés consommés entiers et qui est adopté par les Romains, plutôt snobs en matière de nourriture." ()〕
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'' :
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