Dish of Chicken When it is Roasted
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 "Dish of Chicken When it is Roasted". [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:

Dish of Chicken When it is Roasted. Roast a fat hen and anoint it with salt, oil and thyme until it is browned and done; then cut it up and put in the pot and throw in two spoons of murri and the same of vinegar, a spoon of oil, onion chopped with cilantro, salt, spices, leaves of thyme and chopped rue. Put it all on the fire until it comes to a full boil and cook with the flavorings. Then grind up walnuts, almonds and pine nuts, leaving to the side some whole ones and beat [with] three eggs, and cover the contents of the pot with them, and dot with egg yolks and leave over the coals until they bind together and are good. Sprinkle it with pepper and cinnamon, 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]

126 To roast a chicken nice and tender. Recipe from Doctor Mosser. Slaughter the chickens, as many as you will, like so: You should wring their heads with your hands and also lay them on the ground until they are entirely dead, and you should neither stick them nor bleed them. Afterwards, when they are dead, take them and beat them like a partridge, then eviscerate them and do not let them get wet with water or anything else and lard them well and stick them on a spit, until the fat runs out. After that take the spit down and heat the fat and place the spit in a vertical position and pour that from underneath inside the chicken and not on the outside and let it roast, then you have a good roasted chicken. [Das Kuchbuch der Sabina Welserin]

A Hen Roasted in the Oven. Clean a plump, young, tender hen, salt it with salt and thyme, peel four or five cloves of garlic and place them between the thighs and in the interior. Pound pepper and coriander, sprinkle them over the hen, rub with murri and oil and a little water, and send it to the oven, God willing. [An Anonymous Andalusian Cookbook]

Recipe for Roast Chickens. Take young, fat chickens, clean and boil in a pot with water, salt and spices, as is done with tafaya; then take it out of the pot and pour the broth with the fat in a dish and add to it what has been said for the roast over coals; rub this into the boiled hen and then arrange it on a spit and turn it over a moderate fire with a continuous movement and baste it constantly, until it is ready and browned; then sprinkle it with what remains of the sauce and use. Its nutrition is nicer than that of livestock meat, and more uniform; in this way one also roasts the other birds. [An Anonymous Andalusian Cookbook]

Roast capons, young female chickens, young male chickens. Eat them with Must Sauce in summer, with Poitevin [Sauce] in winter, or with Jance [Sauce]. In winter one can make a sauce similar to Must [Sauce] (to wit, boil wine and sugar together). [Le Viandier de Taillevent]

[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
salt
oil
thyme
vinegar
onions
rue
walnuts
nuts
pine_nuts
eggs
yolks
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:275>. Accessed on October 19, 2019, 7:29 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:126>. Accessed on October 19, 2019, 7:29 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:39>. Accessed on October 19, 2019, 7:29 am.




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