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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

A Dish of Large Fish. Take pieces of a large fish, clean and put in a pot. Separate a piece from it to make meatballs, and throw in a spoonful of strong vinegar, a spoonful of bread murri, a spoonful of oil, a whole onion, a head of garlic separated [into cloves], fennel stalks, citron leaves, pepper, cinnamon, coriander, a little cumin, caraway, a little water, and sufficient salt. Put it in the oven until it is done. During this time, make meatballs by the recipe with they have been made before, and throw them into the pot. Then take for ("in") covering cold crumbs, some flour and eight eggs, and separate some of their yolks to dot it with. Beat the dough [viz. the crumbs and eggs] with pepper and cover the contents of the pot with this, and when the surface of the dish is clear, ladle it into a dish, garnish it with its meatballs and eggyolks, sprinkle it with fine spices, and use it, God willing.