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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

18. POTTAGE OF SHEEP'S TROTTERS. Take peeled almonds and grind them well in a mortar; and then blend them with good mutton broth, and then strain them through a woolen cloth. And put this almond milk in a pot, and put ground ginger within it in such a manner that it will taste of ginger; and then take sheep's trotters that have been well-cooked, and cut them as if to make plates of them; and when they have been cooked with the milk, put them in a pot of the fattest mutton broth, and a good piece of sugar; and in this way the boiled sauce is made.

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