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Dish Of lamb With Truffles

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

Dish of Lamb With Truffles. Cut the meat small and boil with onion juice, pepper and salt, and when the water and the salt have disappeared, throw in the pot washed, chopped truffles, and when the truffles are done, sprinkle the pot with a little murri, after breaking into it what eggs you want; dish it up and sprinkle with cinnamon and chopped rue.


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