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This is an excerpt from Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
The original source can be found at David Friedman's website

XII To make a sauce of Bastardo. If you want to make sauce of roast, take the finest cinnamon and ginger and long pepper six grains, and then give of it to nine people, and put in a half ounce of caroway and half of Alexandrian cumin and temper it with greek wine and give it raw thick in one style, and let it be good.