How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

A Food of Hens .......................................................... 28
A Good Filling............................................................. 61
A Pottage of Quinces............................................... 60
A Recipe for Rice Porridge.................................107
A Tart with Plums.................................................... 49
Adas .............................................................................100
Adasiya .......................................................................100
Ahrash [Isfîriyâ]........................................................ 96
Almond Butter........................................................... 72
Almond Fricatellae .................................................. 31
Almond Milk..................................................................7
Alows de Beef or de Motoun ............................... 39
An Apple Tart............................................................. 49
Andalusian Chicken................................................. 77
Anjudhâniyyah of Yahya b. Khalid.................... 80
Another Crust with Tame Creatures................ 44
Another Kind of Lamb Breast ...........................110
Another Pottage of Coriander............................. 67
Arbolettys.................................................................... 73
Armored Turnips ..................................................... 11
Asparagus with Meat Stuffing............................. 78
Autre Vele en Bokenade........................................ 35
Badî'i, the Remarkable Dish ..............................108
Badinjan Muhassa..................................................111
Baid Masus................................................................112
Baqliyya of Ziryab's................................................. 79
Baqliyya with Eggplants........................................ 88
Barad ...........................................................................123
Barbecued Pork ......................................................129
Barmakiyya...............................................................110
Beef Hash..................................................................... 38
Beef y-­‐Stewed............................................................ 32
Benes Yfryed .............................................................. 18
Berenjenas a la Morisca ........................................ 15
Blamaunger in Lenten............................................ 21
Blank Desure.............................................................. 67
Boiled Meats Ordinary........................................... 31
Bourbelier of Wild Pig............................................ 38
Brawn en Peuerade................................................. 35
Brawune Fryez.......................................................... 39
Brazzatelle of Milk and Sugar ................................9
Bread
Ain-­‐i-­‐Akbari.........................................................127
Folded, from Ifriquiyya .................................... 76
Loaf Kneaded with Butter............................... 75
of Abu Hamza....................................................... 75
Platina...................................................................... 11
Qursas....................................................................114
Bruet of Savoy ........................................................... 33
131
Index of Recipes
Bruette Saake............................................................. 29
Buen Membrillate .................................................... 60
Buran............................................................................. 90
Buraniya....................................................................... 83
Byzantine Murri...........................................................5
Caboges ........................................................................ 13
Cakes with Honey ..................................................121
Cameline Sauce ......................................................... 66
Canisiones ................................................................... 47
Capons Stwed ............................................................ 26
Cardoons with Meat................................................ 80
Carp Another Way .................................................129
Caudell.......................................................................... 65
Cazuela de Carne...................................................... 34
Cazuela de Salmon— Salmon Casserole ........ 19
Chare de Wardone................................................... 61
Chawettys.................................................................... 42
Chebolace .................................................................... 12
Cheese and Flour Cake.........................................120
Cheesecakes ............................................................... 52
Chicken Covered with Walnuts and Saffron. 77
Chicken Tart............................................................... 42
Chicones in Mose...................................................... 30
Chisan............................................................................ 20
Chopped Liver ........................................................... 40
Chykens in Hocchee................................................ 25
Cinnamon Bruet ....................................................... 27
Cold Sage Chicken.................................................... 29
Condoignac ................................................................. 73
Conserving Quince.................................................126
Conyng, Hen, or Mallard........................................ 30
Cooked Dish of Lentils ........................................... 99
Cooked Fried Chicken ............................................ 98
Corat .............................................................................. 40
Cormarye..................................................................... 33
Counterfeit (Vegetarian) Isfîriyâ....................... 95
Covered Tabâhajiyya.............................................. 89
Cow's Meat.................................................................. 34
Creme Boylede.......................................................... 53
Cress in Lent with Milk of Almonds................. 13
Cressee ......................................................................... 71
Creteyney .................................................................... 26
Cretonnée of New Peas.......................................... 24
Crustade....................................................................... 43
Crustade Gentyle...................................................... 45
Cryspes......................................................................... 58
Cuskynoles.................................................................. 59
Custard Tart ............................................................... 52
Custarde....................................................................... 51