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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

CAPON Game Soup. Cut it up in quarters, then cook it in water, then fry in bacon fat; and meanwhile grind ginger, cinnamon, clove and grain, and brown bread on the grill, grind after the spices, and moisten with verjuice, then pass the bread through the sieve and put it all to boil. And at the serving, put your meat in bowls and the soup all hot over it.