Another Dish of the Same With (Onion) Drippings

Take the meat as I have indicated, and when it is almost done, take a cut up onion and put in a pierced couscous pot [the colander that forms the upper part of a couscousiere] and put the meat in the pot and cover it with dough, also cover its top with a lid and leave while the juice from the onion drips into the pan of meat, and when the liquid is all gone and it is dry, throw (in or out) the remains and finish cooking, either in the house or in the [community] bread oven, after throwing in the things we have mentioned.