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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

Meat Roasted Over Coals. Cut the meat however you wish and throw on a spoon of oil and another of murri, salt, coriander seed, pepper and thyme; leave for a while until it has absorbed the spices, prepare without smoke and roast on a spit and watch it.