Original Source: Anonymous Andalusian Cookbook

Take half a ratl of sugar and put it in a metal or earthenware pot and pour in three ratls of juice of sweet table pomegranates {rummân sufri; probably tart pomegranates were more common in cooking} and half an û qiya of rosewater, with a penetrating smell. Boil it gently and after two boilings, add half a mudd of semolina and boil it until the semolina is cooked. Throw in the weight of a quarter dirham of ground and sifted saffron, and three û qiyas of almonds. Put it in a dish and sprinkle over it the like of pounded sugar, and make balls {literally, hazelnuts} of this.

Original Source: Libre del Coch

To make porriol, take onions, thinly sliced and chop them. And while chopping sprinkle w/ salt and cold water. And do this many times. And each time, press them between two boards so that all the moisture is removed. This done, boil them in plenty of salted pork fat or ordinary oil which should be very mild. And then add a little sweet white wine and a dash of vinegar. And when it has boiled a little, add a little water and taste again. And serve it with sliced or whole partridges or other birds.

Original Source: Ruperto de Nola, Libre del Coch

46. Pottage of Onions That is Called Cebollada
POTAJE DE CEBOLLAS QUE DICEN CEBOLLADA

You will take onions, peeled and well-washed and cleaned and cut them in large pieces; and cast them in a pot of water that is boiling; and when they have boiled once or twice in the pot, remove them from the pot and squeeze them between two wooden chopping blocks; and then gently fry them with melted good fatty bacon or with bacon grease, moving them about with a spatula, and stirring them in the frying pan with said spatula which is of wood. And if the onions become at all dry, cast in good fatty mutton broth until the onions are well-cooked. And then take almonds which are well-peeled and blanched. And grind them well in a mortar, and then mix them with good mutton broth and strain them through a woolen cloth. And then cast the almond milk in the pot with the onions. And mix it well. And then cook them well until the onions are cooked with the almond milk. And cast into the pot some good cheese of Aragon, grated, and mix them well with a haravillo as if they were gourds. And when they are well-mixed with the cheese, and you see that it is cooked, prepare dishes, first casting into the pot a pair of egg yolks for each dish; and if you wish, cast sugar and cinnamon on the dishes, and it is good.

Original Source: Diego Granado, Libro del Arte de Cozina

Take a piece of veal, from the shoulder or the leg, and if it were from the shoulder, remove those nerves, and chop the veal very well with a good piece of bacon, and chop it all together, and take your sheep intestines and wash them very well with your water and salt, and season the meat very well with pepper, ginger and nutmeg, and little clove, because it is bitter, and a little fennel, breaking it, and first clean it, and cast it into this same meat, and stuff it inside the intestines, and tie them like salchicas, and then roast them and garnish them with small boneless loins of mutton upon a sop, or however the official desires.