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A chicken Dish


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

A Chicken Dish. Slit a chicken's throat, and skin it after inflating, as described before. Then take its breast and entrails and pound them with a quarter pound of almonds, spice it and put in almonds, pine-nuts, pistachios, not pounded, and two spoonfuls of rosewater, and twenty eggs, two spoonfuls of oil, one of murri and cilantro juice. Beat all this and fill the skin with it, insert among the filling boiled eggyolks, sew it up and put it in a pot with seven spoonfuls of oil, after boiling it in boiling water. Then throw it in the oven, after sealing it with dough, and when the top [MS has marginal notation "sic"; probably the skin, rather than the surface, is meant] is browned in it, take the rest of the meat and put it in a pot with half a spoonful of vinegar, as much of murri naqî ', a third of a spoonful of oil, pepper, cinnamon, lavender, Chinese cinnamon, cilantro juice, onion juice, an "eye" of citron [leaves], fennel stalks, and sufficient salt and water. Put it on the fire until it is cooked, and when it is done, cover the contents with an ûqiya of pounded almonds, breadcrumbs, flour and four eggs. Make a covering in it with two eggyolks and when this covering has wrinkled, ladle the dish onto a serving plate and garnish it with cut-up eggyolks, and sprinkle it with spices and rue. Put the stuffed skin on another dish and garnish it after cutting it in half ...[word partly missing: perhaps "with sausages"?]... fried and dust with the spices and sprinkle it with rosewater and present it. The stuffing can be made in another manner; that is, pound the breast meat and the stuffing and season it as before, and throw on twenty eggs, without their whites; take a small pot and put cilantro juice in it, boil and remove the foam, and throw the stuffing on it and mix with it. Stuff the skin with this, sew it up, and arrange its cooking; in the second dish of meat is what is done in the first, to the letter.

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