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.