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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

Chauldron for a Swan. Take white Bread and lay it in soke in some of the broth that the Giblets be sod in, and straine it with some of the blood of the Swan, a little peece of the Liver and red Wine, and make it somwhat thin, and put to it Sinamon and ginger, pepper, Salt and Sugar, & boile it untill it be somwhat thick, and put in two spoonfull of the gravye of the Swan, and so serve it in saucers being warme.