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This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

Another sauce for bream. Take vinegar and white wine with the aforesaid vinegar. Then take an ounce of cinnamon, half an ounce of ginger, a little cleyncruyt [cloves and grains of paradise]. Mix this well together and pass it through a strainer. Then put it over the fire and let it boil. Then take a bream and roast it in the oven or on a spit. When they are well roasted so lay them in a dish. Over them pour the aforesaid sauce.