Dish of Chicken or Whatever Meat You Please*

Categories:	13th century   Arabic   Meat   sausage
Original Source:	Anonymous Andalusian Cookbook
Secondary Source:
Cook:	Constance de St. Denis
Meeting Date:	2006-11-12

Dish of Chicken or Whatever Meat You Please
If it is tender, take the flesh of the breast of the hen or partridge or the flesh of the thighs and pound very vigorously, and remove the tendons and pound with the meat almonds, walnuts and pine nuts until completely mixed. Throw in pepper, caraway, cinnamon, spikenard, in the required quantity, and a little honey and eggs; beat all together until it becomes one substance. Then make with this what looks like the 'usba made of lamb innards, and put it in a lamb skin or sheep skin and put it on a heated skewer and cook slowly over a fire of hot coals until it is browned, then remove it and eat it, if you wish with murri and if you wish with mustard, God willing.

Steps

1. Grind chicken in meat grinder, grind the nuts in (I reserved 1 handful of each kind to chop more coarsely). Add spices, mix. Stuff into collagen casings and broil until it is 170° inside. Eat with stone ground mustard.
2. Stuff into collagen casings and broil until it is 170° inside. Eat with stone ground mustard.

Note

They are a bit dry, maybe another egg or parboiling first.