Hen Roasted in a Pot in the Oven
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 "Hen Roasted in a Pot in the Oven". [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:

Hen Roasted in a Pot in the Oven. Take a young, plump, cleaned hen, and put it on a wooden spit like a lance; place in a new pot of its size, not touching the sides or the bottom, and seal on it with dough a lid pierced in the middle, so that the end of the lance sticks out through the hole, so that it stays upright. The lid is made to touch with the dough. Put the pot in a moderate oven and leave it until it is ready; then take it out and prepare for it salt ground with pepper and cinnamon, and sprinkle salt over it upon opening the pot. Then cover it a little after beating it until the salt penetrates it.



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]

Hen Roasted in a Pot at Home. Take a young, plump, cleaned hen; slice it on all sides and then make for it a sauce of oil, murri naqî', a little vinegar, crushed garlic, pepper and a little thyme. Grease all parts of the hen with this, inside and out; then put it in the pot and pour over it whatever remains of the sauce, and cook it; then remove the fire from beneath it and return the cover to it and leave it until it smells good and is fried. Then take it out and use it. [An Anonymous Andalusian Cookbook]

[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
seafood
salt
pepper
cinnamon


[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]


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:21>. Accessed on October 19, 2019, 6:28 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact