The Making of a Good Marrow
Prepared for [event name] on [date]
by [name]

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

The Making of a Good Marrow, Which Will Not Be Doubted. Take three ûqiyas of new walnuts, clean of their shells, and boil them in hot water; then take the fine skin from them and pound them very hard. Then take a quarter ratl of pounded fat and as much again of spleen and combine everything. Pour first into the glass marrow container the oil of fresh almonds, or chicken fat, or fresh butter; then fill it with the stuffing and cover its top with dough and boil it in water and salt, until it is done, then coat it with butter and present it.
The best of the aquatic birds is that called the qutr goose [qutr can mean "earring," "willow" or "leek": I propose "earring," referring to a marking such as the mallard has]. It is a waterfowl with a large bill, blackish in color, that fattens very quickly and is only good roasted [literally, "it is not good roasted"; the word "except" has been dropped].

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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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 February 27, 2020, 2:22 pm.

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