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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

II To make a sauce for meat. Take the tengato of whatever you want, and take almonds and ginger and cinnamon, the best that you can have, and spice some with cloves and nutmeg and a little saffron, and mix these things well, and grind them, and temper it with the best red wine and put in a little vinegar, enough that you can just taste it, and make it cook and put a little oil to boil with it, and you will like this sauce very much on whatever.