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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

70. THIN Sauce for Wild Birds, Such as Wild Doves, WOODPigeons and Wild Ducks. You must take wild doves, and woodpigeons, or wild ducks which in Valencia they call fotjas , and roast the said doves, which should not be very roasted, but a little more than half-roasted; and cut them up like one cuts a hen; and cast them into two basins or on two large deep plates; and cast on top of them: ground salt, and vinegar, pepper, and orange juice, all mixed in wine; and beat it a great deal between two plates a long while, so that the juices or thin sauce mix; and mingle it with the cut-up birds; and put them on your plates with your thin sauce and it is good.