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Haedum Laseratum (Kid Goat Seasoned with Laser)

Haedum Lasaratum (Kid Goat Seasoned with Laser) is a traditional Ancient Roman recipe for a classic dish of roast kid goat stuffed with pepper, stock, laser and olive oil sausages that's served with a sauce of the pan juices flavoured with rue and laurel berries. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Kid Goat Seasoned with Laser (Haedum Lasaratum).

prep time

30 minutes

cook time

150 minutes

Total Time:

180 minutes

Serves:

6-8

Rating:

Tags : Sauce RecipesSpice RecipesBread RecipesAncient Roman Recipes

Original Recipe

Haedum Lasaratum (from Vinidarius' Apici Excerpta) xxviii

Haedum Lasaratum: Haedi intestinas bene purgatas imples piper, liquamen, lasar, oleum et intra haedum mittes et bene consues et cum haedo simul coquuntur. et cum decoxerit, adicies in mortario rutam, bacam lauri, et levato haedo atque exsucato ipso iure perfundis et sic ponis.

Translation

Kid Goat Seasoned with Laser: Wash the intestines of the goat thoroughly and fill [with a mix of] pepper, liquamen, laser and olive oil. Carefully place them back in the kid and sew up the opening. Roast together with the kid and when cooked add, to a mortar, rue and bay berries. Take the drained kid [from its roasting pan and set on a serving plate]. [Mix the rue and bay berries] into pan juices [bring to a simmer then] pour this gravy [over the kid] and serve.

Modern Redaction

Ingredients:

1 oven-ready kid goat

For the Sausages:
1 tbsp freshly-ground black pepper
80ml lamb or beef stock
2 tbsp liquamen (fish sauce)
1/2 tsp asafoetida
2 tbsp olive oil
300g lamb (or goat) liver, sliced, fried and finely chopped
200g lamb or beef mince
200g breadcrumbs
1 egg
sausage casings

For the Sauce:
1 tsp rue (or rosemary), finely chopped
2 laurel berries (or 1 juniper berry and 1 clove)

Method:

Begin with the sausages. Pond together the black pepper and asafoetida in a mortar. Combine the liver and mince in a large bowl and add the spices. Mix in the breadcrumbs until well combined.

Add the egg and mix well. In a small bowl, whisk together the stock, liquamen and olive oil. Use this to moisten the stuffing ingredients then stuff into sausage casings. Tie off and place in the belly of the goat. Sew up the belly flaps then rub the kid all over with olive oil before arranging in a roasting tin. Cover with roasting parchment or kitchen foil.

Transfer to an oven pre-heated to 220°C and roast for 15 minutes. At this point, reduce the oven temperature to 160°C, baste the meat with a little oil or butter then replace the paper and continue roasting for 30 minutes per kg (for medium). Remove the paper for the final 20 minutes of cooking to ensure the meat is nicely browned. (For more help on roasting meats, see the guide to roasting meats.)

Remove the goat from the oven and set aside to rest, covered with foil, for 20 minutes. Strain the pan juices into a saucepan. Pound the rue (or rosemary), laurel berries (or juniper berry and clove) in a mortar. Moistened with some of the pan juices then whisk into the remaining juices in the pan.

Bring to a simmer and cook for about 20 minutes, or until thickened. Remove the sausage from the belly of the goat (pour any juices into the pan with the sauce). Slice the goat and sausage and serve accompanied by the sauce.

Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.