Click on the image, above to submit to Pinterest.
Haedum Laureatum ex Lacte (Suckling Kid Crowned with Laurel and Milk [Sausage])
Haedum Laureatum ex Lacte (Suckling Kid Crowned with Laurel and Milk [Sausage]) is a traditional Ancient Roman recipe for a classic dish of boned kid goat topped with brain and milk sausage that's roasted in the oven and finished in a spice sauce coloured with defrutum. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Kid Crowned with Laurel and Milk [Sausage] (Haedum Laureatum ex Lacte).
prep time
20 minutes
cook time
300 minutes
Total Time:
320 minutes
Serves:
8-10
Rating: 
Tags : Sauce RecipesSpice RecipesMilk RecipesAncient Roman Recipes
Original Recipe
Haedum laureatum ex lacte: haedum curas, exossas, interanea eius cum coagulo tolles, lavas. adicies in mortarium piper, ligusticum, laseris radicem, bacas lauri duas, pyrethri modicum, cerebella duo vel tria. haec omnia teres, suffundes liquamen, temperabis ex sale. super trituram colas lactis sextarios duos, mellis ligulas duas. hac impensa intestina reples et super haedum componis in gyro, et omento <vel> charta cooperies, surclas. in caccabum vel patellam compones haedum, adicies liquamen, oleum, vinum. cum ad mediam cocturam venerit, teres <piper>, ligusticum, et ius de suo sibi suffundes. mittes defriti modicum, teres, reexinanies in caccabum. cum percoctus fuerit, exornas, amulo obligas et inferes.
Translation
Suckling Kid Crowned with Laurel and Milk [Sausage]: Prepare the kid, remove the intestines along with the stomach and wash. In a mortar, put pepper, lovage, laser root, two bay berries, and a little pellitory and two or three brains. Pound together, add stock and flavour with salt. Strain 1l milk and 2 tablespoons of honey over these ingredients [and combine]. Stuff the intestines with this mixture and arrange them on the heat of the kid, in a ring. Cover with caul or papyrus and bind. Place in a shallow pan and cook in stock, olive oil and wine. When [the kid is] half cooked, pound pepper, lovage and pour over some of the cooking liquor [to make a sauce]. Add a little defrutum and mix thoroughly. Pour over the roast. When [the meat is] completely done remove the paper and bindings, thicken the sauce with starch and serve.
Modern Redaction
Ingredients:
1 whole suckling kid goat, boned
olive oil
For the Sausages:
1/2 tsp freshly-ground black pepper
1/2 tsp
lovage seeds (or celery seeds) seeds
generous pinch of asafoetida
1 bay berry (or 2 cloves)
1/4 tsp dried pellitory leaves
500g cooked calf brains (or substitute tinned corned beef)
4 tbsp meat stock
salt, to taste
200g breadcrumbs
1 egg, beaten
200ml milk
1 tbsp honey
sausage casings or washed intestines from the goat
For the Cooking Sauce:
500ml meat stock
2 tbsp olive oil
120ml red wine
For the Sauce:
1/2 tsp freshly-ground black pepper
1/2 tsp lovage (or celery) seeds
60ml defrutum
Method:
Weigh the kid goat. Rub with olive oil and season. Place in a roasting dish then transfer to an oven pre-heated to 220°C and roast for 20 minutes. Reduce the oven temperature to 160°C, pour over the meat stock, olive oil and red wine then continue roasting for 30 minutes per kg.
In the meantime, prepare the sausages. Pound together the black pepper, lovage (or celery) seeds, asafoetida and bay berry (or cloves) in a mortar with the pellitory leaves. Chop the brains (or corned) beef and pound to mix with the spices. Turn this mixture into a bowl and work in the breadcrumbs then season with salt. Work in the stock, egg, milk and honey then use the mixture to stuff the sausage casings (or intestines). Tie into a ring.
Half way through roasting the goat place the sausage ring on top. Cook for 1 hour then remove the sausage and set aside to keep warm. Pound the black pepper and lovage for the sauce in a mortar and work in the defrutum. Strain the pan juices and mix with the spices and wine. Pour over the goat and continue cooking until done.
When ready, arrange the kid on a serving dish. Top with the sausage ring and pour over the sauce from the pan. Garnish with a wreath of bayleaves 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.
%20Recipe)