Dish of Chicken or Whatever Meat You Please
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 or Whatever Meat You Please". [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 or Whatever Meat You Please. If it is tender, take the flesh of the breast of the hen or partridge or the flesh of the thighs and pound very vigorously, and remove the tendons and pound with the meat almonds, walnuts and pine nuts until completely mixed. Throw in pepper, caraway, cinnamon, spikenard, in the required quantity, and a little honey and eggs; beat all together until it becomes one substance. Then make with this what looks like the 'usba made of lamb innards, and put it in a lamb skin or sheep skin and put it on a heated skewer and cook slowly over a fire of hot coals until it is browned, then remove it and eat it, if you wish with murri and if you wish with mustard, 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
partridges
nuts
walnuts
pine_nuts
pepper
caraway
cinnamon
spikenard
honey
eggs
sheep
mustard


[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:276>. Accessed on October 19, 2019, 7:31 am.




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