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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

Persian Muthallath. Take meat sent in batches such as "the shortened" (short ribs?) or the breast, and cut it up and throw in the pot. Pour over it four spoons of vinegar and some pepper, caraway and coriander seed, to the weight of one dirham of each, and two spoons of fresh oil, some rue, almonds and enough water to cover the meat. Throw in the pot six cloves of garlic and then put the pot on the fire, and when the meat is well cooked, cover the contents of the pot with four eggs and throw in dough [or: sourdough] and cut-up rue with some flour. And take down as a substitute for the dough, after throwing it [the egg] in, two branches of citron and some mint. Then take an eggplant which has been peeled and boiled, throw in cold water and sprinkle with vinegar, and put this eggplant in the pot with its coating (crust) and leave for a while on the coals, until the grease comes out, God willing.