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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

73. Another THIN Sauce for Roasted Squabs. Roast the livers of the squabs over the coals and grind them in a mortar; and take grated cheese, and vinegar, and grind them all together with the said squab livers; and after it is ground, blend it with broth or hot water, and strain it through a sieve, and cast it in the pot where it must boil; and cast in these ground spices: pepper and grains_of_paradise; and boil it, little by little, stirring with a stick constantly in one direction, otherwise the thin sauce will separate.

Other versions of this recipe:

THIN Sauce for RoastED Squabs (Libre del Coch)

Sauce for peiouns (Two Fifteenth-Century Cookery-Books)