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This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

Sauce for a roasted Stock Dove. Take Onions and mince them not too small, and boile them in a little claret Wine, and when they be boyled almoste dry, put therto Vinagre, Sugar, Pepper and some of the gravy of the Stockdove.