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Recipe For Small birds Made Of sheep's Meat

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

Recipe for Small Birds Made of Sheep's Meat. Cut up a piece of meat in small bits in the shape of small birds, and place them on a skewer, roast them or fry them with plenty of oil until they are done, and leave them aside. Then take a pot and put in three spoonfuls of vinegar and one spoonful of murri naqî ', two spoonfuls of fresh oil, pepper, cumin and some saffron. Put the pot on the fire and when it boils, put in it those mentioned fried small birds, and leave a while until it boils, take it out and present it. These imitation birds may also made with pounded meat after adding spices to it, and you shape them like small birds, starlings and other kinds of birds, and fry as has been said.


Other versions of this recipe:

Allowes de Mutton (Two Fifteenth-Century Cookery-Books)

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