A Pie (Mukhabbazah) of Lamb

Make meatballs of lamb with all the spices and flavorings, beat them with eggwhite, and put into the pot a spoonful of oil, cilantro juice, a spoonful of onion juice and half a spoonful of murri, and pepper, cinnamon, Chinese cinnamon, a handful of pine-nuts, coriander, a little caraway and a spoonful of water. Cook [p. 15, verso] until the meatballs stiffen, and cook the sauce and boil two eggs in it, then cover [the contents of the pot with eggs and breadcrumbs] and take it out to the hearthstone until [the egg layer] wrinkles. Knead a dough with white flour, water and oil. Prepare a pie crust[37] of this, and put in the meatballs and the boiled eggs, after splitting, and put the filling inside this, and cover it with a sheet of dough made in the same manner. Fasten it closed and send it to the oven until it is done, and present it, God willing.

A Chicken Pie

Clean and joint the chicken and put it in a pot with pepper, Chinese cinnamon, lavender, coriander, onion juice and cilantro juice, a spoonful, and a half a spoonful of murri, and sufficient water and salt. Cook it until it is done and throw in peeled almonds and pine-nuts. Then pound its innards and add white flour and crumbs of risen bread, and four onions if there are two chickens, or two if there is one. Beat all this and cover the contents of the pot with it, boil eggs and split them in halves and quarters, and make this pie like the first to the letter.

Stuffed Rabbit

Wash the rabbit well. Take the meat of another rabbit, pound it with water, onion, a little cilantro juice, murri, spices and flavorings, and beat it with three eggs with a suitable amount of salt, and stuff the inside of the rabbit with this. Sew it up and roast it on a spit, for those who wish it roasted, or cook it in a pot without roasting, as will be explained: That is, put into a pot two spoonfuls of vinegar, the same of of oil, one spoon of bread murri, another of fish [! ] murri, a whole onion, a clove of garlic, whole almonds, pine-nuts, citron leaves, stalks of fennel, and a spoonful of stuffing meat. Make meatballs with the rest of the meat. If you roast the rabbit, roast the meatballs; and if you do not roast the rabbit, but rather boil it in the sauce, fry it after it is done, and fry the meatballs, and return all this to the pot. Then pound almonds and walnuts and add sour leaven, three eggs, and cut rue, stir this with a little of the sauce from the pot, and cover the contents of the pot with this, and put it down on the euphorbia embers until it is done and its surface shows. Then take it out and put it in a dish and untie the sewing that you did, and dot with the eggs you prepared, and with the meatballs, and sprinkle it with spices.

A Hen Roasted in the Oven

Clean a plump, young, tender hen, salt it with salt and thyme, peel four or five cloves of garlic and place them between the thighs and in the interior. Pound pepper and coriander, sprinkle them over the hen, rub with murri and oil and a little water, and send it to the oven, God willing.

Recipe for the Roast of Kings

Take half a lamb with its breast, sprinkle it with three dirham of pepper and as much of caraway, three spoonfuls of water and a stalk of fennel, two spoonfuls of oil and as much of murri, some Chinese cinnamon, some rubbed thyme, four beaten eggs and sufficient salt. Put the lid on the pot and send it to the oven, and when it is done and browned, present it and it has an extremely good aroma.

Tajine of Birds' Giblets

Clean them and stew them with oil and water and two cloves of garlic crushed with a little cilantro, and when the giblets are cooked, crush them with a little of the heart of an onion, and season with fine spices and flavorings, a spoonful of murri, a little white flour, and cut-up rue. Break six eggs over it and beat this all with the rest of the sauce from the pot, and fry it in the frying pan with oil until it takes the consistency of a tajine, and present it. Cut rue over it, sprinkle with a little murri and garnish it with mint.

Qanû ra of Rabbit in a Frying-Pan, which is Notable

Cut the rabbit in small pieces and boil them in water and salt, then fry them in oil. Pound walnuts and garlic well. Dissolve them with vinegar and water, and pour them over the rabbit with water, cook until it is ready and serve it.

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