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This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

Other parts of fresh pork, in winter and in summer, with green sauce, without garlic, of pepper and ginger and parsley and sage, tempered with verjuice or vinegar or good wine; And if it is salted, with mustard. The four feet and the ears and the jowls with parsley and spices, tempered with vinegar. The offal of pork is good roasted with garlic or with verjuice. The spleen in brouet in pieces, with a little water in a pan, and then when it is cooked, pour off the water and keep it; then take the liver and bread and pepper and spices and grind them together without toasting the bread, and temper with the water it cooked in, then serve all in the manner that I have said to you, and take vinegar and mix with, the toasted bread well ground in a mortar.