Original Source: Kitab al-Tibakha

Page 475 on Medieval Arab Cookery

Original Source: The Queens Closet Opened

Fill your Sillabub-pot with Syder (for that is the best for a Sillabub) and good store of Sugar and a little Nutmeg; stir it well together, put in as much thick Cream by two or three spoonfuls at a time, as hard as you can, as though you milke it in, then stir it together exceeding softly once about, and let it stand two hours at least ere it is eaten, for the standing makes the Curd.

Original Source: Digbie

Take a reasonable quantity (as about half a Porrenger full) of the Syrup, that hath served in the making of dryed plums; and into a large Syllabub-pot milk or squirt, or let fall from high a sufficient quantity of Milk or Cream. This Syrup is very quick of the fruit and very weak of Sugar; and therefore makes the Syllabub exceeding well tasted. You may also use the Syrup used in the like manner in the drying of Cherries.

Original Source: Forme of Cury

Chewetes on flesh day. Take the lire of pork and carve it all to pieces, and hens therewith, and do it in a pan and fry it; and make a coffin as to a pye small and do therein, and do thereupon yolks of ayren hard, powder of ginger and salt. Cover it and fry it in grease, other bake it well, and serve forth.

Original Source: Apicius

Poultry can be made tastier and more nutritious and more use can be made of its fat if you wrap it in a dough of flour and oil and put it into the oven.

Original Source: A Treatise of Portuguese Cuisine from the 15th Century

Moorish Chicken

Take a raw chicken and cut it into pieces. Then prepare a saute with 2 spoons of butter and a small slice of or bacon. Add the chicken and let brown. Cover the chicken with enough water to cook it, for you will not add more during the cooking. When the chicken is almost cooked, take green onion, parsley, cilantro and mint. Mince them all well and add to the pot, with a little lemon juice. Continue cooking until well done. Then take slices of bread and line the bottom of a clay pot with them and pour the chicken over them. Cover with coddled yolks and sprinkle with with cinnamon.

Another recipe for Moorish chicken

Cut a very fat chicken into pieces, and cook it over low heat, with two soupspoons of fat, a few slices of bacon, lots of cilantro, a bit of parsley, a few mint leaves, salt and a very large onion. Cover it (? abafar means to stiffle, smother, etc) and let it brown, stirring once in a while. Next cover that chicken in water, and as soon as it reaches a boil finish seasoning it with salt, vinegar, cloves, saffron, black pepper and ginger. When the chicken is cooked, add 4 beaten egg yolks. Take a deep serving tray, lined with bread slices and put the chicken over top.