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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

A Roast of Meat. Chop meat of a young animal small and throw in enough salt, spices, a little cumin and the same amount of thyme, chopped garlic and vinegar; leave a little while, then roast, basting with oil and murri, and eat. And if you wish to sprinkle it with chopped rue, it will be good, God willing.

Other versions of this recipe:

A Roast of Meat (An Anonymous Andalusian Cookbook)