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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

Capon pies. Take the capons and make them clean. Then lay them in the pies with fresh pork fat. Then put therein damsons and currants if you want. And the spices shall be ginger and cleyncruyt [cloves and grains of paradise] with saffron.