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Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb)
Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) is a traditional Ancient Roman recipe for lamb steamed with fish sauce, oil and wine and served with a sauce made from the steaming liquid. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Alter Haedinam Sive Agninam Excaldatam.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
5
Rating: 
Tags : Sauce RecipesSpice RecipesLamb RecipesAncient Roman Recipes
Original Recipe
Aliter haedinam sive agninam excaldatam: mittes in caccabum copadia. cepam, coriandrum minutum succides, teres piper, ligusticum, cuminum, liquamen, oleum, vinum. coques, exinanies in patina, amulo obligas.
Translation
Put pieces of kid or lamb in the stew pot with chopped onion and coriander. Crush pepper, lovage, cumin, and cook with broth oil and wine. Put in a dish and tie with roux.
Ingredients:
10 lamb cutlets
1l white wine
100ml olive oil
2 large onions, finely diced
2 tbsp
ground coriander
1 tsp freshly-ground pepper
1 tbsp
lovage
1 tsp
ground cumin
1 tbsp
liquamen
cornflour (to thicken the sauce)
Method:
Add the diced onions to a pot along with the spices. Place the lamb cutlets on top and add the Liquamen, oil and wine. Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and cook for 45–60 minutes.
When the lamb is done, pour the sauce into a pan, bring to the boil and add cornflour to thicken. Serve the cutlets together with the thickened sauce.
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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