Making a Green Hen
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by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Making a Green Hen". [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:

Making a Green Hen. Cut up the hen, joint by joint, clean it and put in a pot; throw in two spoons of vinegar and the same amount of cilantro juice, three spoons of oil, cilantro pounded with half an onion, coriander seed, cumin, pepper, cinnamon, stalks of fennel, "eyes" of citron leaves, almonds, shelled pine-nuts and enough water; cook over moderate coals and take lamb's meat, pound this and place in it everything that goes into meatballs, according to the preceeding. Make with this little meatballs and cook with the hen; reserve some of this meat to cover the contents of the pot with, and if you wish to fry some meatballs, fry them; then break as many eggs as you like and beat them with the meat from the meatballs, which you reserved, and with a little white flour, a spoon of cilantro juice and some pepper; cover the contents of the pot with it and then arrange the almonds in the platter with the meatballs and egg yolks and serve, 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.
  <>. Accessed on December 15, 2019, 4:47 am.

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