Preparing Narjisiyya (Narcissus-stew) With Carrots

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Preparing Narjisiyya (Narcissus-stew) With Carrots. Take tender fat meat and cut into the pot with salt, pepper, coriander seed and oil; cook till half done and then cut several peeled carrots into "reeds" smaller than a finger, and throw in with the meat with a little water and a little vinegar and saffron; then sprinkle with a little washed rice and when it is all done, pour in enough eggs beaten with saffron to bind. Take down [from the fire] and when it has cooled, cut with a knife, as if it were narcissus flower, and finish cooking in the pot.