[Sca-cooks] redaction help

[david friedman]

>Ok, so I'm going to work on redacting this recipe:
>
>A Jewish Dish of Chicken
>
>Clean the chicken and pound its entrails with almonds, breadcrumbs, a
>little flour, salt, fennel, and cut cilantro; beat it with six eggs and
>the amount of four pounds [?] of water.  Then put the chicken over the
>fire a little and place it in a clean pot with five spoonfuls of sweet
>oil, and do not stop stirring it over the fire in the oil until it is
>lightly browned.  Then make a mash of the stuffing prepared earlier and
>leave it until it is bound together and thickened.  Pour it out and put
>it around the stuffing, adorn with cut rue and fennel, buds of mint,
>and minced almonds, and present it, God willing.


What source are you going from? The Perry translation has two recipes 
with ths title. The one close to what you are quoting is:
---
A Jewish Dish of Chicken

Clean the chicken and pound its entrails with almonds, breadcrumbs, a 
little flour, salt, and cut-up fennel and cilantro. Beat it with six 
eggs and the amount of a quarter ratl of water. Then expose the 
chicken over the fire a little and place it in a clean pot with five 
spoonfuls of fresh oil, and do not stop turning it on the fire in the 
oil until it is well browned. Then cover the contents of the pot with 
stuffing prepared earlier and leave it until it is bound together and 
wrinkled. Ladle it out and put the stuffing around it, garnish with 
cut rue and fennel, eyes of mint, and toasted almonds, and present 
it, God willing.
---

There is also:
---
A Jewish Dish of Chicken

Clean the chicken and take out its entrails, cut off the extremities 
of its thighs and wings and the neck, and salt the chicken and leave 
it. Take these extremities and the neck and the entrails, and put 
them in a pot with fine spices and all the flavorings and cilantro 
juice, onion juice, whole pine-nuts, a little vinegar and a little 
murri, good oil, citron leaves, and stalks of fennel. Put this over a 
moderate fire and when it is done and the greater part of the sauce 
has gone, cover the contents of the pot with three eggs, grated 
breadcrumbs and fine flour, crush the liver, add it to this crust and 
cook carefully until the liver and the crust are cooked and wrinkled. 
Then take the chicken and roast it carefully, and strike it with two 
eggs, oil and murri, and do not stop greasing [basting] the chicken 
inside and out with this until it is browned and roasted. Then take a 
second little pot and put in two spoonfuls of oil and half a spoonful 
of murri, half a spoonful of vinegar and two spoons of aromatic 
rosewater, onion juice, spices and flavorings. Put this on the fire 
so that it cooks gently, and when it has cooked, cut up ...[about two 
words missing]... and leave it until it is absorbed. Then ladle it 
into a dish [and pour the rest of the sauce on it, and cut up an egg 
and sprinkle with spices, and ladle the preceding almonds into 
another dish], and garnish it too with eggyolks; sprinkle it with 
fine spices and present both dishes, God willing.

[Bracketed matter in Arabic but not in Huici Miranda's translation.]
---
Is this your translation from Huici Miranda, or the retranslation 
from Huici Miranda done by several people that I was distributing 
before I got Perry to redo it from the Arabic, or ... ?

The Perry translation is webbed at:

http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm

-- 
David/Cariadoc
http://www.daviddfriedman.com/