Farrûj Mubarrad, Cooled Chicken

Wash the chicken, clean it and salt it with salt and pepper and put it in a pot. Pound a handful of almonds and throw it on. Break over it six eggs, whole pine-nuts, pepper, cinnamon, Chinese cinnamon, ginger, lavender, and a spoonful of murri; stir all this with three spoonfuls of fresh oil and a little water. Put the pot on a moderately hot hearthstone and stir it carefully. When it has cooked, put it in a dish and sprinkle it with pepper and cinnamon, cut rue over it, garnish it with eggyolks, and present it.