Title: Aliter baedinam sive agninam excaldatam
 Categories: Meat
      Yield: 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.