Agnina

caro

Caro agnina^[1] sive et agnellina^[2] ex agno (scilicet ovi iuveni) producitur. Caro vervecina ex animalibus maturioribus provenit.

Gastronomia Latina: Abbacchio pasquale ("agnellus ad Pascha assus") e rosmarino paratur

Christiani saepissime carnem agninam Paschate comedunt. Graeci potagium magiritsam sabbato Sancto parare, cocoretsium agnumque die Paschali assare solent.

Notae

↑ "iecinera haedina vel agnina (pl.)": Apicius sive De re coquinaria 7.10.1; "copadia haedina sive agnina (pl.) ... Aliter haedinam sive agninam excaldatam (acc. sg.)": ibidem 8.6.1-2
↑ "Agnellinae vero carnes ... optimae sunt": Anthimus, De observatione ciborum 5

Bibliographia

Ars coquinaria Graeca: Kokoretsi ("intestina agnina veribus assa") ante Pascha Ioanninis in urbe paratur

Ars coquinaria Sinensis: Sorbitio de intestinis agninis Pechini in urbe inlata

Fontes antiquiores

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 93-94
1938 : "Agneau" in Prosper Montagné, Larousse gastronomique (Lutetiae: Larousse, 1938) pp. 26-38

Eruditio

"Sheep" in Andrew Dalby, Food in the Ancient World from A to Z (Londinii, 2003. ISBN 0415232597) p. 300
"Lamb" in Alan Davidson, The Oxford Companion to Food (Oxoniae: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 441-442
"Sheep" in Gillian Riley, The Oxford Companion to Italian Food (Oxonii: Oxford University Press, 2007) pp. 495-496

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