Recipe for Making Qaliyya With a Covering

Cut up an adult crane, and throw in spices, pepper, cinnamon, onion scraped with salt, citron leaves, stalks of fennel, vinegar according to its strength, and likewise murri according to the degree of its blackness, enough oil and water, and "eyes" of thyme and sprigs of rue. Cook until done, take out the meat and fry it in oil until it is browned, then return it to a pot and cook it until the water disappears. Then cover the contents of the pot with white flour, grated breadcrumbs and eggs. Dot it with eggyolks and when you ladle it out, cut rue over it, boil eggyolks, garnish it, and present it, God willing.