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This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

About tomacelli, or rather mortadelli (liver sausages). Take pork liver and boil it: ten take it out and mince thoroughly and often it on a board with a knife; or instead you can grate it with a grater like dry cheese. Then have marjoram and other savory herbs, well pounded with pepper, and said liver, and dilute them in the mortar with eggs until it is thick. Then take pork caul fat, and like stretched little hills cover then and fry them individually in a pan with lard; and once cooked, take them out and put them in a new pot. And take spices with saffron and pepper, diluted with good wine, pour this on top of them in the pot, and boil thoroughly; and eat it.