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chicken Dish With wine

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

Chicken Dish With Wine. Take a fat hen and clean it, put in the pot and along with it ten [hardboiled] eggs, which have been sliced like eggplants, a ratl of wine [Marginal notation in MS: "or in its place a ratl of honey, which is better and sweeter"], a fourth of a ratl of murri, the same of vinegar and of oil, two dirhams of pepper, one of cumin, several sprigs of thyme and enough salt; put a lid on the pot and seal the edges with dough, leaving an air-hole; break into it many eggs and cook until done on a slow coal fire, dish up and sprinkle with pepper and serve; and he who covers it with egg white and flour, it is very good. [grammatical incoherence in the original]


Other versions of this recipe:

A Dish of Chicken with Mild Wine (An Anonymous Andalusian Cookbook)

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