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Recipe for
Aliter haedinam sive
agninam excaldatam
(Another Recipe for Lamb Stew)

by Apicius, VII, VI, 356

Why not give it a try? Certainly there's nothing wild or "out there" among the ingredients

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

  • 2-3 lbs. choice cuts of lamb or kid (leg, loin, rack)
  • 1 medium onion, chopped
  • ½ t. Ground coriander
  • ¼ t. Liebstoeckl (Lovage) (or sub celery seed)
  • ¼ t. Ground cumin

For the sauce:

Ingredients:

  • ½ t. coriander
  • ¼ t. Liebstoeckl (Lovage) (or sub celery seed)
  • ¼ t. Ground cumin
  • 1 medium onion, chopped
  • 1 t. liquamen
  • 2 c. vegetable or beef stock
  • 2 t. butter
  • ½ c. red wine
  • flour

Preparation

  • Season the meat with onion, coriander, Liebstoekl (or celery seed), and cumin.
  • Roast uncovered, on a 300ºF oven for 2 hours. (After 1½ hours, add more spices ot taste, i fyou wish>)

For the sauce:

  • In a mortar, grind together coriander, Liebstoekl (or celery seed), and cumin.
  • Add to onion and combine with stock, liquamen, butter, and wine.
  • Bring to a boil and simmer slowly for 25 minutes.
  • Thicken with flour and serve over the slices of meat.
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