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This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

CXXIV - Hens assabecho (no translation) very good. Take the hens and let them boil and cut in half and fry in lard, take currants and mix them with verjuice and vinegar and with broth of the hens take onions and boil and batter (chop fine), then fry them with that sauce / relish and put in spices that don't have saffron and put in galangal enough and make that it is not too vinegary.