Cookery and Dining in Imperial Rome

by Apicius

PEPPER, LOVAGE, FENNEL SEED, ORIGANY, NUTS, FIGDATES, HONEY, VINEGAR, BROTH, MUSTARD AND OIL.

VI

KID OR LAMB IN HÆDO VEL AGNO

[355] DAINTY DISHES OF KID OR OF LAMB COPADIA HÆDINA SIVE AGNINA

COOK WITH PEPPER AND BROTH, ALSO WITH VARIOUS ORDINARY BEANS [1] BROTH, PEPPER AND LASER, CUMIN, DUMPLINGS [2] AND A LITTLE OIL [3].

[1] cum faseolis, green string beans.

[2] Tor. imbrato; G.-V. inbracto, broken bread, regular dumplings.

[3] Lamb and beans is a favorite combination, as in the French haricot, made with white beans, or boiled lamb with fresh string beans, quite a modern dish. Torinus omits the cumin, which is quite characteristic.

[356] ANOTHER LAMB STEW ALITER HÆDINAM SIVE AGNINAM EXCALDATAM

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 [1].