Aliter Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb, Another Way)

Click on the image, above to submit to Pinterest.

Aliter Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb, Another Way)

Aliter Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb, Another Way) is a traditional Ancient Roman recipe for a classic dish of a whole baby kid goat or lamb that's boned from the shoulders, stuffed with sausages made from the intestines and stock, sewn up and cooked in a spiced milk and honey sauce before being served in a fish sauce, honey, date and wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boned Suckling Kid or Lamb, Another Way (Aliter Haedus sive Agnus Syringiatus).

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

8-10

Rating:

Tags : Sauce Recipes Lamb Recipes Bread Recipes Milk Recipes Ancient Roman Recipes

Original Recipe

Aliter Haedus sive Agnus Syringiatus (from Apicius' De Re Coquinaria) VIII, vi, 7

Aliter haedus sive agnus syringiatus: lactis sextarium unum, mellis unc. IV, piperis unc. I, salis modicum, laseris modicum. ius in +ipsius:+ oleum acetabulum, liquaminis acetabulum, mellis acetabulum, dactilos tritos octo, vini boni heminam, amulum modice.

Translation

Boned Suckling Kid or Lamb, Another Way: [Cook in] 600ml milk, 100ml honey, 30g pepper, a little salt and a little laser. For the sauce: 70ml liquamen, 70ml honey, 8 pounded dates, 300ml of good wine, a little starch to thicken.

Modern Redaction

Ingredients:

1 baby kid goat or lamb
liver, heart, lungs and kidneys from the animal
intestines of the animal
200g minced lamb or goat
2 onions, finely chopped
300g breadcrumbs
600ml lamb or meat stock
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds), ground
1/2 tsp ground cumin
60ml red wine
600ml milk
100ml honey
2 tbsp freshly-ground black pepper
salt, to taste
pinch of asafoetida

For the Sauce:
70ml liquamen (fish sauce)
70ml honey
8 pitted dates, pounded to a paste
300ml red wine
2 tsp cornflour (originally wheat starch would have been used)

Method:

Take your lamb or goat, cut off the heat then bone the animal from the neck, removing the vertebrae and ribs (leave the legs inside). This will give you an inverted bag which you should wash throughly. Take the intestines and wash thoroughly in warm water, running the water through then to ensure they are clean.

Bring a pan of lightly-salted water to a boil. Add the liver, lungs, heart and kidneys from the animal. Bring to a simmer and cook for 90 minutes, or until tender. Drain and then cool. Mince the meat finely and mix with the minced meat, onion, breadcrumbs and seasonings then moisten with the wine. Use this mixture to stuff into the intestines then place the filled intestines in the animal's body. Pour in the stock and seal any openings closed.

Place the animal in a braising pan. In a bowl, whisk together the milk, honey, black pepper, salt and asafoetida. Pour this over the meat then cover with a lid (or with foil) and transfer to an oven pre-heated to 160°C. Roast for about 150 minutes, or until cooked through.

In the meantime, prepare the sauce. Combine the liquamen, honey, dates and red wine in a pan. Bring to a simmer, then whisk the cornflour to a smooth slurry with a little water. Whisk this into the sauce and simmer until thickened. When the lamb is ready, arrange on a serving dish and pour over the wine sauce. Serve immediately.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.