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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

Galandine for a crane or a Hearne or any other Foule that is black meat. Toste Bread and lay it in soke in vinagre, and straine it with Vinagre and a little Claret wine, boile it on a chafingdish of coles and put in it sugar, Sinamon, and Ginger.