A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood
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This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood". [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:

A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood. Take a chicken or taihûj partridge or black partridge or rump of veal, whichever of these is possible, and joint. Put in a pot and put with it cilantro juice, cover it with concentrated ["evaporated"] vinegar, and put in sour apples, peeled and seeded, and their seeds are moderately cut up, and some Chinese cinnamon, cloves, ginger, and white pepper. Then take as much as you like of eggyolk, and beat with it enough to coat the cooked chicken, and cover the contents of the pot with it, and ladle it out. Sprinkle it with some spices and present it, God willing.

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


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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:162>. Accessed on May 29, 2020, 6:28 am.

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