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This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

102. BRUSCATE FOR TWELVE DISHES WHICH IS MADE FROM KID'S LIVER AND SPLEEN. You must take two pounds of toasted almonds, and grind them well in a mortar; and take three sheep spleens, and a kid's liver, and a handful of these herbs which are: moraduj, which in Castile is called marjoram, and savory, and mint, and parsley, tying it all with a thread, and set it all to cook in a casserole; and when it is cooked with that broth, you will prepare the almond milk together with the liver and the herbs; and grind it all with twelve eggs, all together with a little white vinegar; and when everything is ground, blend it with the broth, and strain it through a woolen cloth; and when it has been strained, mix it with the almond milk, and then let it go to the fire to cook; and while boiling it, and stirring it, put into the pot an ounce or a half of fine spice; and stir it constantly with a stick until it is thick; and if it does not become thick, cast in a little starch; and make it in such a manner that the sauce has good color; and then prepare dishes.