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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

Lemon Sauce for Chickens or Capons. Get one or more chickens, capons or cockerels that have been cooked a little in water; take them out of the water and mount them on a spit; then get peeled, well ground almonds and temper them with the bouillon of the chickens; then get lemon juice and mix it all together with good spices; and put it into a saucepan to cook a little; then pour it over the roast with a little fat; serve it very hot.