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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

Aaneth. This dish is called aaneth. Take some ewe-mutton and cut it minutely and put in a pot well washed with a decent quantity of salt and with (cozzarda) of spices and fry them together with tallow and water until that is half cooked, and then put so much boiling water that it cooks the meat, and gather spoons of vinegar and 40 almonds, and when the food is cooked in the end, the fourth part remaining to all the other parts, get of weight two coins of saffron and the almonds with the skins inside and four parsley roots, cooked with the said meat, and as much burnt bread in hot water as an egg, and four yolks of cooked eggs, and two eighth parts of an ounce of spices, and all these things temper with water, that in which the meat was cooked, and put it in the pot, and when the food is cooked, draw directly to the cinders and put in 40 discolored entire almonds and as much sugar as a nut, and broth, and put spices in the dish.