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Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb)
Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb) is a traditional Ancient Roman recipe for a classic dish of a whole baby kid goat or lamb that's boned from the shoulders, stuffed with sausages made from the intestines and stock, sewn up, roasted and served with a milk and stock sauce, coloured and sweetened with wine. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boned Suckling Kid or Lamb (Haedus sive Agnus Syringiatus).
prep time
20 minutes
cook time
370 minutes
Total Time:
390 minutes
Serves:
8-10
Rating: 
Tags : Sauce RecipesLamb RecipesBread RecipesMilk RecipesAncient Roman Recipes
Original Recipe
Haedus sive agnus syringiatus [id est mammotestis]: exossatur diligenter a gula, sic ut uter fiat, et intestina eius integra exinaniantur, ita ut in caput intestina sufflentur, et per novissimam partem stercus exinanibitur. aqua lavantur diligenter et sic implentur admixto liquamine, et ab umeris consuitur et mittitur in clibanum. cum coctus fuerit, perfunditur ius bulliens: lacte, piper tritum, liquamen, caroenum, defritum modice, sic et oleum, et iam bullienti mittis amulum. vel certe mittitur in retiaculo vel in sportella et diligenter constringitur et bullienti zemae cum modico salis summittitur. cum bene illic tres undas bullierit, levatur, et denuo bullit cum humore supra scripto. bulliente conditura perfunditur.
Translation
Boned Suckling Kid or Lamb, Hollowed Out like a Shepherd's Pipe: Bone [the lamb or goat] carefully from the gullet, so that it becomes like a bag. Carefully empty the intestines by blowing into them from the head [end] so that the excrement will be emptied through the back passage. Wash carefully with water and fill with a mixture of [forcemeat] and stock. Sew up the animal [at the shoulders] and cook in the oven. When done, pour this sauce, boiling, over it: milk, ground pepper, stock, caroenum, a little defritum and olive oil. When [the sauce is] bubbling, add starch to thicken.
Alternatively, put the animal into a net or basket bind it together carefully then lower into a vessel of boiling water, seasoned with a little salt. Cook it for a considerable time, until it has boiled up three times, take it out and then boil again in the sauce written above. It is served with the boiling sauce poured over [it].
Modern Redaction
Ingredients:
1 baby kid goat or lamb
liver, heart, lungs and kidneys from the animal
intestines of the animal
200g minced lamb or goat
2 onions, finely chopped
300g breadcrumbs
600ml lamb or meat stock
1/2 tsp freshly-ground black pepper
1 tsp
lovage seeds (or celery seeds), ground
1/2 tsp ground cumin
60ml red wine
For the Sauce:
1/2 tsp freshly-ground black pepper
120ml
caroenum
2 tbsp
defritum
2 tbsp olive oil
120ml stock
200ml single cream
2 tsp cornflour (originally wheat starch would have been used)
Method:
Take your lamb or goat, cut off the heat then bone the animal from the neck, removing the vertebrae and ribs (leave the legs inside). This will give you an inverted bag which you should wash throughly. Take the intestines and wash thoroughly in warm water, running the water through then to ensure they are clean.
Bring a pan of lightly-salted water to a boil. Add the liver, lungs, heart and kidneys from the animal. Bring to a simmer and cook for 90 minutes, or until tender. Drain and then cool. Mince the meat finely and mix with the minced meat, onion, breadcrumbs and seasonings then moisten with the wine. Use this mixture to stuff into the intestines then place the filled intestines in the animal's body. Pour in the stock and seal any openings closed.
Weigh the animal, place in a roasting tin then transfer to an oven pre-heated to 220°C and roast for 40 minutes. Reduce the oven temperature to 160°C and continue roasting for 36 minutes per kg.
In the meantime, prepare the sauce. Combine the black pepper, caroenum, defritum, olive oil, stock and cream in a pan. Bring to a simmer, then whisk the cornflour to a smooth slurry with a little water. Whisk this into the sauce and simmer until thickened. When the lamb is ready, arrange on a serving dish and pour over the cream sauce. Serve immediately.
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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