Agnina
caro
Caro agnina[1] sive et agnellina[2] ex agno (scilicet ovi iuveni) producitur. Caro vervecina ex animalibus maturioribus provenit.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Abbacchio_Pasquale.jpg/280px-Abbacchio_Pasquale.jpg)
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- 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