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This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

41. And to know what is and of what things is made and should be made the cocade pasty and how, take beef and the fair fat from beef kidneys and let this be chopped very small, and let him take care that when the beef is dismembered he has all of the marrow, and then put it in his pasty; and then let him take his spices well and properly, that is ginger, grains of paradise, saffron, and salt, and all these things in measure. And the pastry-cook will be well advised to make the crust of the said pasty so large, well and honestly in several compartments so large that in each can be put that which one devises for it: in the best should be lodged the beef pasty, in another compartment should be put a lamprey, and in another compartment should be put a young well-fattened gosling, and in another compartment should be put a salmon, and in another should be put a pigeon, and in another should be put pallees, in another small birds which should be stuffed with guein cheese and beef marrow, in another compartment large pieces of fair and large fresh eels and partridges, in another large pieces of fresh trout, and in another and last compartment - if you do not want any more things - fat capons.