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

Meatballs ........................................................................8
Mete of Cypree .......................................................... 36
Milkemete.................................................................... 54
Mincebek [or, Funnel Cakes]............................... 58
Mint Paste..................................................................126
Mirause of Catelonia............................................... 28
Mirrauste de Manzanas......................................... 66
Mirrauste of Apples................................................. 66
Mishmishiya ............................................................... 86
Moorish Chicken....................................................... 28
Moorish Eggplant..................................................... 15
More Colored Garlic Sauce................................... 67
Mortrewys of Flesh ................................................. 38
Mu'allak........................................................................ 89
Mufarraka.................................................................... 98
Mujabbana (Fried Cheese Pie) .........................118
Mukhallal..................................................................... 81
Murakkaba................................................................119
Murakkaba Layered with Dates.......................120
Murri.................................................................................5
Musammana [Buttered]......................................121
Mushroom Pastries ................................................. 41
Mustard ........................................................................ 67
Mustard Greens ........................................................ 11
Muthallath with Heads of Lettuce...................... 78
Muzawwara (Vegetarian Dish) .......................... 99
Naranjiya ..................................................................... 86
Nourroys Pies ............................................................ 43
Nuhud al-­‐Adhra ......................................................124
On Preparing Lettuce ............................................. 14
Onion Juice.....................................................................8
Otro Potaje de Culantro Llamado Tercio ....... 67
Oven Cheese Pie, Which We Call Toledan ...118
Oysters in Bruette.................................................... 21
Palace Chicken with Mustard ............................. 76
Papyns........................................................................... 54
Para Hazer Tortillon Relleno .............................. 10
Payn Ragoun .............................................................. 63
Perre.............................................................................. 16
Pescoddes.................................................................... 73
Picadinho de Carne de Vaca ................................ 38
Pie Crust..........................................................................7
Pine Kernels ............................................................... 63
Pipefarces.................................................................... 55
Plain Liftiyya .............................................................. 92
Pork Doucetty............................................................ 44
Pot Torteli ................................................................... 70
Potage from Meat..................................................... 22
Potage of Beans Boiled .......................................... 24
Potage of Onions....................................................... 18
Potage with Turnips ............................................... 22
Potaje de Fideos........................................................ 69
Potaje de Porrada..................................................... 19
Pottage of Noodles................................................... 69
133
Pottage with Whole Herbs................................... 32
Preparing Carrots and Parsnips ........................ 11
Prince-­‐Bisket.............................................................. 46
Principal Dish ............................................................ 54
Puffy Fricatellae........................................................ 57
Puree with Leeks...................................................... 19
Pynade .......................................................................... 63
Qaliya Rice ................................................................127
Qima Shurba.............................................................128
Quince Marmalade .................................................. 73
Quinces in Pastry ..................................................... 48
Qursas.........................................................................114
Qutab or Sanbusa...................................................128
Raihaniya..................................................................... 87
Rapes in Potage......................................................... 22
Rastons............................................................................9
Ravioli........................................................................... 69
Rice Cooked over Water......................................107
Rice Fricatellae.......................................................... 57
Rishta ..........................................................................105
Rizz Hulw...................................................................106
Roast Chicken ............................................................ 25
Roast of Meat ............................................................. 98
Russian Cabbage and Greens.............................. 12
Rutabiya....................................................................... 91
Ryschewys Closed and Fried .............................. 59
Ryse of Fische Daye................................................. 71
Safarjaliyya, a Dish Made with Quinces.......... 84
Safarjaliyya, a Quince Dish................................... 84
Saffron Broth ............................................................. 23
Sag ................................................................................129
Salma...........................................................................105
Salmon Roste in Sauce........................................... 20
Savoury Tosted or Melted Cheese .................... 65
Sawgeat ........................................................................ 73
Sekanjabin.................................................................125
Sesame Candy............................................................ 63
Short Paest for Tarte .............................................. 45
Shurba.........................................................................106
Shushbarak...............................................................106
Sicilian Dish................................................................ 80
Sikanjabîn, Syrup of Simple...............................125
Sikbaj............................................................................. 93
Simple White Tafâyâ, Called Isfîdhbâja.......... 87
Slow or Smooth Dish .............................................. 55
Small Mead.................................................................. 64
Soup Called Menjoire ............................................. 23
Sourdough......................................................................7
Soused Eggplants...................................................113
Soused Poultry.......................................................... 88
Spinach Tart ............................................................... 41
Strawberye ................................................................. 60
Stuffed Eggs...................................................... 72, 125
Stuffed Qanânît, Fried Cannoli .........................115