Recipe for an Extraordinary Chicken Dish
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Recipe for an Extraordinary Chicken Dish". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Recipe for an Extraordinary Chicken Dish. Slit the throat of a plump chicken, clean it and take out the entrails. Separate the guts and pound the liver and giblets not too hard. Put in a quarter ratl of almonds and pine-nuts, cilantro juice, a little murri, spices, flavorings and pistachio juice and beat with six eggs and boil four. Stuff the chicken with it and insert the boiled eggs in it and sew it up. Put water and a spoonful of oil into the pot, and place the chicken in and cook it, without overdoing the cooking. Then put into another pot six spoonfuls of oil, half a spoon of vinegar, half a ratl of water, and a ratl and a half of honey; when it boils, place the chicken in it and when it is done cooking, cover it with five ûqiyas of starch, the weight of two dirhams of 'akar (lees) and rosewater; agitate this carefully until it is thick. Then take it off the fire and take the intestines, turn them inside out and clean them. Pound a piece of breast meat and beat it with two eggs, make an isfîriyâ. And pound a piece of lamb and put in all that you would put into a mirqâs, as well as a clove of garlic, a little murri and cilantro, and an egg; beat this and stuff the gut with it and a stalk of fennel and make of it mirqâs ...[one word missing]... Then ladle out the almonds, garnish it with the isfîriyâ and the mirqâs, pine-nuts and pistachios, and present it, God willing.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

chicken
liver
nuts
pine_nuts
pistachios
eggs
oil
seafood
vinegar
honey
amidon
rosewater
sheep
cloves
garlic
fennel


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

starch:


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:113>. Accessed on October 19, 2019, 4:59 am.




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