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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

XVII To make Renfuso. If you want to make renfuso, take liverings and boil them with water and grind them well and temper them with with a little almond milk and with Vernaccia wine and with a little vinegar, and if you cannot get Vernaccia wine, put in the best white that you can get and greek wine and cook it until it becomes thick in a fashion, and put in cloves and good cinnamon and grains of paradise, and these rich spices slice with a knife, and then crush them with a mortar, and these spices put then in the renfuso, and two good handfuls of pepper with a little sugar, and this is good with roasted goslings or else with geese.