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Recipe For Roasting It

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 Roasting It. After killing it, hang the fowl overnight by the feet, and on the following morning clean it and leave it aside: get salt pounded with thyme, pepper, oil and coriander until like thin honey, and with this coat its body, inside and out; place it in the earthen oven and when you take it out, improve it with sauce, if desired.


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