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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

Al-Ghassani's Tharda. Take fat meat and cut it up, arrange in a large pot and throw in coriander seed, chopped onion, cilantro, caraway, pepper, soaked garbanzos, three whole eggs and enough water to cover the meat and salt; when the meat is done, reduce the fire below it and throw in two dirhams of saffron; when you see that it is colored, remove part of the sauce, leaving enough to cover the meat; boil the meat with the saffron and then take off the fire, strain the sauce and leave in the pot, take one kail of sauce and three of honey, then take the pot to the fire and bring it to the boil three times with the honey and the sauce. Then take best white bread, crumble it and sieve the crumbs, cover the pot with them and put in it fat and pepper; pour into the platter over bread soaked in the broth and serve, God willing.