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This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at James L. Matterer's website

Samon rostyd in sause. Cutte thy samon in Rownde pecys and roste hit on a roste Yre take wyne and powder of cannell and draw hem throwgh a streynner. Do ther to onyons mynsed small boyle hit well take vynegyr or verius and pouder of gynger and salt do ther to lay the samon In dyshys and pore the syrrppe ther on and serue forth.

Other versions of this recipe:

Samon roste in Sauce (Two Fifteenth-Century Cookery-Books)

To mak samon rost in sauce (A Noble Boke off Cookry)