Note on the Kinds of Roast

Although roasts are easy dishes, it is fitting that what has already been explained be followed, except that concerning the " covering." Take meat of a young, plump animal and cut it with a knife in thin fillets, so that the meat is mixed with fat, without bones, from the tender parts, meat from the shoulder or hip or similar things. Place it in a dish and pour on it whatever is needed of murri naqî ', vinegar, thyme, pepper, pounded garlic and a little oil; beat everything and coat the fillets with this; then order them on a spit, not placing the ones between the others, so that the fire reaches them, and turn them on the spit on a charcoal fire, turning continuously, until they are cooked and browned. Baste with this sauce, being careful until done; then sprinkle with this sauce or made mustard, already prepared, and use. This strengthens and increases the blood, but is difficult to digest and slow to go down.

Roast in a Tajine

Take an entire side of a young, plump kid and place it in a large tajine big enough to hold it; put it in the oven and leave it there until the top is browned; then take it out, turn it and put it in the oven a second time until it is done and browned on both sides. Then take it out and sprinkle it with salt ground with pepper and cinnamon. This is extremely good and is the most notable roast that exists, because the fat and moisture stay in the bottom of the pan and nothing is lost in the fire, as in the roast on a spit and the roast in a tannur.

Recipe for Roast Chickens

Take young, fat chickens, clean and boil in a pot with water, salt and spices, as is done with tafaya; then take it out of the pot and pour the broth with the fat in a dish and add to it what has been said for the roast over coals; rub this into the boiled hen and then arrange it on a spit and turn it over a moderate fire with a continuous movement and baste it constantly, until it is ready and browned; then sprinkle it with what remains of the sauce and use. Its nutrition is nicer than that of livestock meat, and more uniform; in this way one also roasts the other birds.

Hen Roasted in a Pot in the Oven

Take a young, plump, cleaned hen, and put it on a wooden spit like a lance; place in a new pot of its size, not touching the sides or the bottom, and seal on it with dough a lid pierced in the middle, so that the end of the lance sticks out through the hole, so that it stays upright. The lid is made to touch with the dough. Put the pot in a moderate oven and leave it until it is ready; then take it out and prepare for it salt ground with pepper and cinnamon, and sprinkle salt over it upon opening the pot. Then cover it a little after beating it until the salt penetrates it.

Hen Roasted in a Pot at Home[5]

Take a young, plump, cleaned hen; slice it on all sides and then make for it a sauce of oil, murri naqî ', a little vinegar, crushed garlic, pepper and a little thyme. Grease all parts of the hen with this, inside and out; then put it in the pot and pour over it whatever remains of the sauce, and cook it; then remove the fire from beneath it and return the cover to it and leave it until it smells good and is fried. Then take it out and use it.

Chicken Called Madhû na, Greased

Take a cleaned hen, still whole; slice the breast and pierce with wood [skewers] on all sides, grease with oil, murri naqî ', pepper, saffron, cinnamon, cloves, lavender, and ginger; grease inside and out with this; then put it in a pot and pour on what remains of the oil and murri; cover the pot with a sealed lid and place it in the oven, leaving it there until the hen is done; take it out and use. It is extraordinarily good.

Cooked Fried Chicken

Cut up the chicken, making two pieces from each limb; fry it with plenty of fresh oil; then take a pot and throw in four spoonfuls of vinegar and two of murri naqî ' and the same amount of oil, pepper, cilantro, cumin, a little garlic and saffron. Put the pot on the fire and when it has boiled, put in the fried chicken spoken of before, and when it is done, then empty it out and present it.

Stuffed and Roast Mutton; Called " The Complete" [or " The Inclusive" ]

Take a plump skinned ram; make a narrow opening in the belly between the thighs and take out what is inside it and clean. Then take as many plump chickens, pigeons, doves and small birds as you can; take out their entrails and clean them; split the breasts and cook them, each part by itself; then fry them with plenty of oil and set them aside. Then take what remains of their broth and add grated wheat breadcrumbs and break over them sufficient of eggs, pepper, ginger, split and pounded almonds and plenty of oil; beat all this and stuff inside the fried birds and put them inside the ram, one after another, and pour upon it the rest of the stuffing of cooked meatballs, fried mirkâ s and whole egg yolks. When it is stuffed, sew up the cut place and sprinkle the ram inside and out with a sauce made of murri naqî ', oil and thyme, and put it, as it is, in a heated tannur [clay oven] and leave it a while; then take it out and sprinkle again with the sauce, return to the oven and leave it until it is completely done and browned. The take it out and present it.

Roast Lamb

Take a skinned lamb, clean the inside, as in the preceding; gather the innards, after cleaning, cover [literally, " bend" ] them with grease and wrap up in fine gut; then stuff the inside of the lamb with small birds and starlings, fried and stuffed as was explained before; sew it up, put in a tajine large enough to hold it and pour on it the sauce, according to the preceding, with cilantro juice and oil; put it in the oven and leave it until it is done, take it out and present it.

Lamb Roast Badî 'i

Take a plump, cleaned lamb, whose opening is narrow. Then take the meat of another lamb and cut it in small pieces and put it in the pot with salt, pepper, coriander, saffron, cinnamon, lavender and oil. Put it over a moderate fire until it is done. Then add tender meat, eggs, grated crumbs and whatever spices are wanting and fill inside of the [first] lamb with all this and place it in a heated tannur, as in the preceding, and when it is done, take it out. If the lamb is very small, put it in a tajine, as has been explained before.

Lamb Roast with Its Skin

Take a plump ram and take out what is in it, as is is, in its skin, through a narrow place, and put it in a tub or kettle, pour boiling water on it, and pull out [Huici Miranda's plausible guess: the verb sumika is unknown] the wool so that none of it remains in the skin; then get what was taken from inside it, clean it and make of it a stuffing and cook with spices, oil and a bit of murri naqî ' and return it into the inside of the ram, after beating it with egg and spices and whatever you wish. Sew up the belly and the neck and any other openings so that no place remains for the fat to run out; place it in the tannur and leave it until it is done; then take it out and cut it in pieces with a sharp knife and sprinkle it with ground salt, pepper, and cinnamon.

Roast Calf, which was made for the Sayyid Abu al-'Ala in Ceuta[6]

Take a young, plump lamb, skinned and cleaned. Make a narrow opening between the thighs and carefully take out everything inside of it of its entrails. Then put in the interior a roasted goose and into its belly a roasted hen and in the belly of the hen a roasted pigeon and in the belly of the pigeon a roasted starling and in the belly of this a small bird, roasted or fried, all this roasted and greased with the sauce described for roasting. Sew up this opening and place the ram in a hot tannur and leave it until it is done and browned. Paint it with that sauce and then place it in the body cavity of a calf which has been prepared clean; sew it up and place it in the hot tannur and leave it until it is done and browned; then take it out and present it.

Recipe for Roast Hare

Take a skinned, cleaned hare. Boil it lightly with water and salt in a heavy boiling-pot [heavy boiling pot not mentioned in published Arabic text]; drain off the water and thread it on a skewer and turn it over a moderate charcoal fire; then grease it with fresh butter once and when the meat is done, remove from its joints and cut it up in a serving dish. Pour on it a sauce of vinegar and a little murri naqî ', ginger, thyme, cumin, oil and a little pounded garlic; boil all this and pour it on it. Greasing it with fresh butter at the time of roasting is to moderated the dryness of its nature. If coated with oil of sweet almonds it is very good.

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