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This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Florentine-Style Goat Kid in a Baking Dish. Get the hind or fore quarters of a goat kid and cut them up and put the pieces into a baking dish with a little water, a little verjuice and fat from the kid or a calf, then put in slices of salt pork and lardo and send it off to the oven; when you have roasted one side, turn it over; get parsley, mint, onions, chicken liver, egg yolks and grated bread, and mix everything together -everything must be ground up well; when those pieces of meat are cooked, take them out and put the baking dish with the other things in it back on the coals to boil a very little and, as it is boiling, put the meat back in; then take it off the fire and make up bowls [of the meat] with that broth and with good spices on top.