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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

115. Rosemary Sauce for Four Dishes. You will take a pound of almonds and rub them very vigorously with a rough hemp-tow, and then grind them in a mortar with a crustless piece of toasted bread soaked in white vinegar, but it is better in rosemary water; then blend it with good meat broth and strain it through a woolen cloth; and then taste it for flavor [to see] if it tastes of rosemary; and if it does not, put in a little of the herb, which should be well-ground and dry, but take care that you don't cast in much, so that for each little bit that you cast in take a taste; and then set it upon the fire until it turns thick; and then remove it from the fire, and let it rest; and prepare dishes, [cast] upon them sugar and cinnamon.