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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 Good Dish. Divide meat into medium-sized morsels, like mouthfuls, and put them in a new pot with salt, crushed onion, coriander, two dirham of pepper and as much of cinnamon, a dirham of Chinese cinnamon, two spoonfuls of fresh oil, one of good murri and two of fragrant rose water, a spoonful and a half of strong vinegar, a handful of blanched pine-nuts and almonds and enough water. Put the pot on a moderate fire, and make meatballs and sambusak and stuffed eggs. When the meat is cooked, take out the stuffed egg and put aside and fry the meat and the meatballs. Then return it to the pot with the meatballs and empty into it the rest of the oil, put it on the euphorbia embers and cover the contents with four eggs and a little white flour and grated breadcrumbs. Dot it with eggyolks and keep stirring carefully until all the water disappears and nothing remains but the oil alone, and the coating wrinkles. Then grind half a dirham of galingale [literally, "wood"] and a little musk. Ladle out the dish and garnish it with sanbûsak, and split the stuffed eggs and put them over the dish, sprinkle the galingale and musk on it and present it, God willing.