With midterms approaching and zero motivation to study, I picked up Horace’s Epodes and stumbled upon Epode 2—the monologue of a money lender named Alfius, who fantasizes about escaping urban life. The opening line struck a chord:
Beatus ille qui procul negotiis
(Happy is he who, far from worldly affairs...)
Too relatable. So I kept reading.
Horace goes on to describe his ideal rustic feast, including his beloved
"lambs slain for divine festivals or kids rescued from the wolf’s jaws."
By this point, I was famished. Luckily, I had some lamb at home—so I decided to cook an ancient Roman lamb stew, following a recipe from Apicius’ De Re Coquinaria.
🍏 [Recipe: Roman Braised Lamb]
Ingredients:
- Lamb
- Fresh coriander (cilantro)
- Onion
- Red wine
- Black pepper
- Olive oil
- Flour
- Garum
(Roman fish sauce, substitute with modern fish sauce)
Steps:
1️⃣ Marinate the lamb: Mix black pepper, olive oil, fish sauce, and red wine in a pot and heat.
2️⃣ Braise: Add chopped lamb, onion, and coriander. Pour in a little water and simmer.
3️⃣ Thicken the sauce: As the liquid reduces, stir in a flour slurry for a richer consistency.
(Note: The mashed potatoes are purely for plating—a modern touch. The honey-drizzled grapes pay homage to Horace’s "honey pressed from the comb" and "grapes offered to Priapus.")
Tasting Notes:
The stew was a romatic and savory, with the fish sauce (garum) adding a deep umami kick. The wine and black pepper cut through the richness beautifully.
Horace would’ve approved—though he might’ve scolded me for procrastinating on exams.
- Now, back to reality… or maybe just one more poem?
Need a Latin study break snack? This stew’s a winner.
