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A Dish Of pullet

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 of Pullet. Cut the chicken, after cleaning it, into three pieces and place in a new pot; add a proportionate amount of salt, pepper, a good quantity of coriander seed, a spoon of murri and another of oil; put it on the fire until it boils once, and prepare onion juice for it and put on enough to cover, and boil until done. Boil eggs, clean them and pound with them a proportionate amount of cilantro and break upon them clean eggs, and beat with them, and cover the contents of the pot with them, and taste until the proportions are good and equal.


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