Mirause of Catelonia

The Catelans are a refined people who in character and customs are 
hardly unlike the Italians and skillful with food; they have a dish 
which they call mirause and prepare it thus: capons or pullets or 
pigeons well cleaned and washed they put together on a spit and 
turn over the hearth until they are half cooked. Then they remove 
them and cut them in pieces and put them in a pot. Then they chop 
almonds that have been toasted under warm ashes and cleaned with 
some cloth. To this they add some bread crumbs lightly toasted 
with vinegar and juice and pass all this through a strainer.  
This is all put in the same pot with cinnamon and ginger and a 
good amount of sugar and left to boil on the coals with a slow 
fire until it is done, all the time being stirred with a spoon 
so that it does not stick to the pot.

3 1/4 lb chicken
3/4 c roasted almonds, chopped fine
1/4 c breadcrumbs
"Juice": juice from roasting + 10.5 oz can concentrated chicken broth
1 T vinegar
1/2 t cinnamon
1/2 t ginger
1 T sugar

Preheat oven to 450deg. . Put in chicken, reduce temperature to 350deg., 
bake about 45 minutes.  Mix chopped almonds, breadcrumbs, vinegar, and 
a little of the chicken broth and run through a food processor until 
smooth (or squish through a strainer, grind the residue with a 
mortar and pestle, and then put it through the strainer). Cut up 
chicken into large pieces, put in pot with sauce, spices, sugar, 
and the rest of the chicken broth and cook about 15 minutes, 
stirring almost constantly.

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