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This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

LXXXV - Tame geese / Ducks or Capons in Hungarian. Roast them first nicely tender / and then make a sauce over them / In this manner: Take wine vinegar and wine / Beat egg into it / and make a good soup thereof / Put therein a whole garlic or two / and let cook well with it / flavour it with cinnamon / nutmeg / nutmeg flowers / ginger / saffron / and give it a lively taste. When aforementioned birds are well roasted / then put it on the platter / and give the same sauce thereover / and carry it forth