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Copadia Haedina Sive Agnina (Choice Cuts of Kid or Lamb)
Copadia Haedina Sive Agnina (Choice Cuts of Kid or Lamb) is a traditional Ancient Roman recipe for a classic dish of choice cuts of roast kid goat or lamb served in a spiced green bean sauce thickened with bread. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Choice Cuts of Kid or Lamb (Copadia Haedina Sive Agnina).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesLamb RecipesBread RecipesBean RecipesAncient Roman Recipes
Original Recipe
Copadia haedina sive agnina: pipere, liquamine coques, cum faseolis faratariis, liquamine, pipere, lasere, cumino fricto, buccellas panis et oleo modico.
Translation
Choice Cuts of Kid or Lamb: Cook them with pepper and stock. Serve with [a sauce of] flour-filled peas, liquamen, pepper, laser, toasted cumin, pieces of
bread and a little olive oil.
Modern Redaction
The literal translation of faseolis faratariis is 'flour-filled peas/beans'. This could refer to starchy beans (cow peas/pigeon peas are an Old World possibility — it would fit in with Apicius using expensive/rare ingredients). Another possibility is that what's referred to are ground peas or beans (ie pea starch). I've hedged my bets a little using cowpeas (black-eyed peas) as an ingredient and ground peas as a thickening agent.
Ingredients:
1.2kg choice cuts of roasted or braised kid goat or lamb (leg, loin or rack)
For the Sauce:
100g cooked cowpeas, sliced
2 tbsp ground peas
meat roasting juices
250ml (1 cup) water
4 tbsp liquamen (fish sauce)
1/2 tsp freshly-ground black pepper
1/4 tsp asafoetida
1/4 tsp toasted
cumin seeds
50g breadcrumbs
1 tsp olive oil
Method:
Roast or braise the meat as you would normally.
About 30 minutes before the meat is due to be ready, prepare the sauce. Pound together the pepper, asafoetida and cumin seeds in a mortar. Mix to a paste with the olive oil, ground peas and any meat juices then work in the water. Pour into a pan and add the liquamen and cowpeas.
Bring to a simmer and cook gently for about 20 minutes, or until the beans are hot and the sauce has thickened nicely. Mix in the breadcrumbs and cook for about 5 minutes more, or until the sauce is nice and thick.
When the meat is ready, slice it, pour over the sauce 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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