A Good Dish
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "A Good Dish". [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:

A Good Dish. Divide meat into medium-sized morsels, like mouthfuls, and put them in a new pot with salt, crushed onion, coriander, two dirham of pepper and as much of cinnamon, a dirham of Chinese cinnamon, two spoonfuls of fresh oil, one of good murri and two of fragrant rose water, a spoonful and a half of strong vinegar, a handful of blanched pine-nuts and almonds and enough water. Put the pot on a moderate fire, and make meatballs and sambusak and stuffed eggs. When the meat is cooked, take out the stuffed egg and put aside and fry the meat and the meatballs. Then return it to the pot with the meatballs and empty into it the rest of the oil, put it on the euphorbia embers and cover the contents with four eggs and a little white flour and grated breadcrumbs. Dot it with eggyolks and keep stirring carefully until all the water disappears and nothing remains but the oil alone, and the coating wrinkles. Then grind half a dirham of galingale [literally, "wood"] and a little musk. Ladle out the dish and garnish it with sanbûsak, and split the stuffed eggs and put them over the dish, sprinkle the galingale and musk on it and present it, 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]

salt
onions
coriander
pepper
cinnamon
oil
roses
vinegar
pine_nuts
nuts
eggs
flour
galingale
musk

[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:88>. Accessed on April 29, 2025, 8:59 am.