Agnina
caro
(Redirectum de Agnellina)
Caro agnina[1] sive et agnellina[2] ex agno (scilicet ovi iuveni) producitur. Caro vervecina ex animalibus maturioribus provenit.
Christiani saepissime carnem agninam Paschate comedunt. Graeci potagium magiritsam sabbato Sancto parare, cocoretsium agnumque die Paschali assare solent.
Notae
recensere- ↑ "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
recensere
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- 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