Recipe for the Chicken Dish known as Sabâhi (of morning)
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Recipe for the Chicken Dish known as Sabâhi (of morning)". [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:

Recipe for the Chicken Dish known as Sabâhi (of morning). Wash the hen, after keeping it overnight in its feathers, then place it whole in the pot and throw in four spoons of strong vinegar and one of seasoned murri, and if you do not have any seasoned, two spoons and the same amount of water as vinegar, a spoon of oil and an adequate amount of salt, fennel stalk, citron leaf and whole peppercorns; put on the fire until done and leave on the coals; take out the hen and cut the breast through its two sides and break its back; then fry in the pan with oil, fresh. And fry excessively so that it browns. It is best not to put it in the pan until the oil is good and hot. When the chicken has browned, carry it to the pot and pour in the rest of the oil which you have fried. Then put it in a dish and sprinkle it with fine spices.

Related Recipes
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

chicken
seafood
vinegar
oil
salt
fennel
citron
pepper

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:324>. Accessed on April 19, 2024, 8:33 pm.