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Aliter [Iecinera] in Pulmonibus (Another, of Lungs)
Aliter [Iecinera] in Pulmonibus (Another, of Lungs) is a traditional Ancient Roman recipe for a classic dish of lamb's lungs that are soaked in milk, before being coated in egg, salt and honey, fried and served with a blend of pepper, stock, passum and wine. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another, of Lungs (Aliter [Iecinera] in Pulmonibus).
prep time
20 minutes
cook time
225 minutes
Total Time:
245 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesLamb RecipesAncient Roman Recipes
Original Recipe
Aliter [iecinera] in pulmonibus: ex lacte lavas pulmones et colas quod capere possunt, et infringis ova dua cruda, salis grana pauca, mellis ligulam, et simul commiscis et imples pulmones. elixas et concidis. teres piper, suffundis liquamen, passum, merum. pulmones confrigis et hoc oenogaro perfundis.
Translation
Another, of Lungs: Wash the lungs in milk and allow them to absorb as much as possible. [In a dish] break two eggs and add a few grains of salt and a spoonful of honey. Blend these ingredients and pour into the lungs. Boil the lungs, then cut them up. Pound pepper, stock, passum, and unmixed wine. Fry the lungs and pour this oenogarum [sauce] over them.
Modern Redaction
Ingredients:
1 pair of lamb's lungs
200ml milk (about)
200ml beef stock
2 eggs
salt, to taste
1 tbsp honey
olive oil, for frying
For the Sauce:
1/2 tsp freshly-ground
black pepper
180ml beef stock
60ml
passum
60ml red wine
Method:
Slice the lamb lungs and trim off any large vessels. Wash thoroughly then place in a dish and cover with the milk. Set aside to soak for 60 minutes. Drain the lungs, place in a pan and pour in the beef stock. Bring to a simmer, cover and cook for about 150 minutes, or until tender.
Whisk together the eggs, salt and honey in a bowl. Drain the strips of lamb lung and toss in the egg mixture. Add oil to a pan and when hot pour in the lamb lung mixture. Fry until cooked and golden brown then take off the heat.
In the meantime, combine the black pepper, beef stock, passum and red wine in a pan. Bring to a boil. When hot and slightly reduced, arrange the strips of lamb lung in a pan and pour over the 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.
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