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A Dish Praised In Springtime For Those With Fulness And Those With Burning blood

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 Dish Praised in Springtime for Those with Fulness and Those with Burning Blood. Take a chicken or taihûj partridge or black partridge or rump of veal, whichever of these is possible, and joint. Put in a pot and put with it cilantro juice, cover it with concentrated ["evaporated"] vinegar, and put in sour apples, peeled and seeded, and their seeds are moderately cut up, and some Chinese cinnamon, cloves, ginger, and white pepper. Then take as much as you like of eggyolk, and beat with it enough to coat the cooked chicken, and cover the contents of the pot with it, and ladle it out. Sprinkle it with some spices and present it, God willing.


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