Roast Calf
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 "Roast Calf". [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:

Roast Calf, which was made for the Sayyid Abu al-'Ala in Ceuta. Take a young, plump lamb, skinned and cleaned. Make a narrow opening between the thighs and carefully take out everything inside of it of its entrails. Then put in the interior a roasted goose and into its belly a roasted hen and in the belly of the hen a roasted pigeon and in the belly of the pigeon a roasted starling and in the belly of this a small bird, roasted or fried, all this roasted and greased with the sauce described for roasting. Sew up this opening and place the ram in a hot tannur and leave it until it is done and browned. Paint it with that sauce and then place it in the body cavity of a calf which has been prepared clean; sew it up and place it in the hot tannur and leave it until it is done and browned; then take it out and present 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]

[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]

calf
sheep
goose
chicken
pigeons
starlings
birds
seafood


[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:29>. Accessed on October 23, 2019, 12:45 am.




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