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Iecinera Haedina vel Agnina (Liver of Kid Goat or Lamb)
Iecinera Haedina vel Agnina (Liver of Kid Goat or Lamb) is a traditional Ancient Roman recipe for a classic dish of a lamb or kid goat liver that's soaked in honey water, eggs and milk before being cooked in wine sauce and served sprinkled with pepper. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Liver of Kid Goat or Lamb (Iecinera Haedina vel Agnina).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesMilk RecipesAncient Roman Recipes
Original Recipe
Iecinera haedina vel agnina sic coques: aquam mulsam facies, et ova, partem lactis admiscis eis ut incisa iecinera sorbeant. coques ex oenogaro, piper asperso et inferes.
Translation
Liver of Kid Goat or Lamb: Make honey water and mix into it eggs and some milk. Make incisions in the liver and let it absorb [the liquid]. Then cook in wine sauce. Sprinkle with pepper and serve.
Modern Redaction
Ingredients:
500g lamb, kid goat or calf liver
200ml milk
1 egg
60ml water
2 tbsp honey
olive oil for frying
100ml red wine
100ml light meat stock
1 tbsp olive oil
freshly-ground black pepper, to garnish
Method:
Whisk together the water and honey then beat this mixture into the milk. Crack in the egg and whisk until smooth. Trim the liver and remove any sinews and blood vessels. Score the liver deeply and pierce with a sharp knife then slice. Pour the milk mixture into a dish and add the liver slices to this (turn to coat). Cover with clingfilm (plastic wrap) and set aside in the refrigerator to marinate for 6 hours.
After this time, heat the olive oil in a pan. Remove the liver slices from the marinade and sit in the hot oil. Fry until golden brown all over then add the wine, meat stock and olive oil. Bring to a simmer and cook for about 6 minutes (turn the liver half way through). Turn the liver into a serving dish, sprinkle over some freshly-ground black pepper and serve.
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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