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A Jointed hen

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 Jointed Hen, Veiled and this dish with partridge is also extraordinary. Cut up the chicken and place in a pot, throw in a lot of onions, some five or six, cut in quarters and all the spices, murri, good oil, stalks of fennel, citron leaves, some rosewater, sprigs of thyme, pine-nuts, skinned garlic and almond; beat eggs either alone or with the seasonings of the pot; throw it over the chicken and put egg-yolks in, put a lid on the pot and seal the lid with dough and place in the bread oven until done; then serve it, God willing.


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