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Recipe For A Dish Of chicken Or partridge With quince Or apple

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 a Dish of Chicken or Partridge with Quince or Apple. Leave overnight whichever of the two [birds] you have, its throat slit, in its feathers. Clean it and put it into a new pot and throw in two spoonfuls of rosewater and half a spoonful of good murri, two spoonfuls of oil, salt, a fennel stalk, a whole onion, and a quarter dirham of saffron, and water to cover the meat. Then take quince or apple, skin the outside and clean the inside and cut it up in appropriate-sized pieces, and throw them into the pot. Put it on a moderate fire and when it is done, take it away with a lid over it. Cover it with breadcrumbs, a little sifted flour and five eggs, after removing some of the yolks. Cook it in the pot, and when the coating has cooked, sprinkle it with rosewater and leave it until the surface is clear and stands out apart. Ladle it out, sprinkle it with fine spices and present it.


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