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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

To bake Capons or Chickins. Take paste as is aforesaid, and season the Capon with ginger, salt and Vergious, then take Lard and mince it meetlye small, and put that first into the Coffin, then put your Capon unto it with the brest downward, so cover it and bake it, when it is almost enough, put into it the yolkes of three or foure Egges strained through a strainer with a little vergious, and so let it stand til it be inough.