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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

The Making of a Dish of Small Birds. Take as many plump small birds as you will, clean them, sprinkle them with ground salt, and fry them in a frying pan with fresh oil until they are browned. Then put them in a pot with pepper, cumin, vinegar, and some murri naqî' and cilantro juice until they are done. Then cover them with egg beaten with saffron and cinnamon.