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This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

10 To make goose giblets. Take goose blood, take the feet, wings, stomach and neck and boil them in half water and half wine. Grate rye bread, fry it in fat, add to it also the blood from a goose and wine and some of broth in which the goose was cooked, sugar, ginger, pepper, cinnamon, cloves and let the peppersauce cook for a long while, as much as three hours. Then brown a few onions in fat and add the fat to the peppersauce, and when you would serve it sprinkle ginger thereon.