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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

Recipe for an Extraordinary Chicken Dish. Slit the throat of a plump chicken, clean it and take out the entrails. Separate the guts and pound the liver and giblets not too hard. Put in a quarter ratl of almonds and pine-nuts, cilantro juice, a little murri, spices, flavorings and pistachio juice and beat with six eggs and boil four. Stuff the chicken with it and insert the boiled eggs in it and sew it up. Put water and a spoonful of oil into the pot, and place the chicken in and cook it, without overdoing the cooking. Then put into another pot six spoonfuls of oil, half a spoon of vinegar, half a ratl of water, and a ratl and a half of honey; when it boils, place the chicken in it and when it is done cooking, cover it with five ûqiyas of starch, the weight of two dirhams of 'akar (lees) and rosewater; agitate this carefully until it is thick. Then take it off the fire and take the intestines, turn them inside out and clean them. Pound a piece of breast meat and beat it with two eggs, make an isfîriyâ. And pound a piece of lamb and put in all that you would put into a mirqâs, as well as a clove of garlic, a little murri and cilantro, and an egg; beat this and stuff the gut with it and a stalk of fennel and make of it mirqâs ...[one word missing]... Then ladle out the almonds, garnish it with the isfîriyâ and the mirqâs, pine-nuts and pistachios, and present it, God willing.