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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

LIX - Pepper sauce that is genuine. If you want to make a pepper sauce for each meat or for fish, take white flour and honey vinegar and temper enough that it is soft and of the broth of the meat or fish that is fat and put it to boil with spices that are enough and if you want yellow add saffron and if you want white do not add it.

Other versions of this recipe:

BLACK PEPPER (Le Menagier de Paris)

Black Pepper [Sauce] (Le Viandier de Taillevent)

To make a pepper sauce (Wel ende edelike spijse)