Aliter Baedinam Sive Agninam Excaldatam

 4 Servings

     10    Lamb cutlets
      1 l  White wine
    100 ml Oil
      2    Big onions; diced
      2 tb Ground coriander
      1 ts Ground pepper
      1 tb Liebstoeckl
      1 ts Ground cumin
    200 ml Liquamen -or-
      2 ts Salt



  See "Ancient Roman Ingredients" for info on ingredients. ALITER BAEDINAM
  SIVE AGNINAM EXCALDATAM (Steamed Lamb) Put cutlets into pot, together with
  diced onion and spices. Add Liquamen, oil and wine. Cook 45-60 minutes.
  Pour sauce into a pan and thicken it with starch. Serve cutlets together
  with the sauce.