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This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

Giblets with Hearbes, and Rootes. PJcke and parboyle them, and put them in a quart of claret wine into a Pipkin, halfe an ounce of sugar, a good quantitie of Barberryes, Spinage, and a Fagot of sweet Hearbes, boyld Turnups, and Carrots sliced, and put them into the Pipkin, and boyle them well together: then take strong broth, Uergis, and the yolkes of two or three new layd Egges: straine them, and put them into the Pipkin.