Haedum sive agnum Tarpeianum
Antequam coquatur, ornatus
consuitur. Piper, rutam, satureiam, cepam, timum modicum, et
liquamine collues haedum, macerabis, <mittis> in furno
in patella quae oleum habeat. Cum percoxerit, perfundes in patella
impensam, teres satureiam, cepam, rutam, dactilos, liquamenº,
uinum, carenum, oleum. Cum bene duxerit impensa, in disco pones,
piper asparges et inferes.
or lamb à la Tarpeius
Before cooking the lamb or kid is trussed
and sewed up. Rub it with pepper, rue, savory, onion, a little thyme
Macerate. Put it in the oven on a shallow dish with some oil. When done,
pour over the following mixture in the dish: grind savory, onion, rue,
wine, caroenum, oil. When the mixture has blended well with the meat,
put in another dish, sprinkle with pepper and serve.
This recipe is meant for a kid or sucking
lamb, that will be roasted in an oven as a whole. What exactly is meant
by "ornatus consuitur" is not quite clear to me: it seems the
animal has to be treated like a suckling pig in our traditions, but there
is no indication of a stuffing.
Our ovens are rarely big enough to accomodate a whole lamb or kid, but
that should not keep us from enjoying it. We will just have to make some
small adjustments. We can take a shoulder of lamb, cut it into cubes and
leave it overnight in this marinade: some freshly ground pepper, a spoonful
of rue and one of savory, a grated onion, a teaspon of thyme, two tablespoons
and a cup of olive oil.
The next day we roast it in a hot oven until nearly done and slightly
browned. In the meantime we prepare the following sauce: Savory, rue,
a teaspoon of each, a finely chopped onion, a couple of dates, a splash
, wine and some boiled down must, half a cup of each, and some olive oil.
Pour the sauce over the meat,when nearly done and put it back in the oven
for another twenty minutes or so.
The result will be a deliciously sweet stew,
yet salty and tangy enough to keep it from being mistaken for a desert.
Provided it is not stewed for too long, it will lead us on an intriguing
quest for the origins of all the subtle nuances of its tastes.Exotic enough
to surprise us, without however kindling any culinary xenophobia, this
recipe is very suitable for a first encounter with the cuisine of Apicius.