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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To fasse goos or capon tak parsly saige and isope suet and parboile it in freche brothe then tak it up and put ther to herd yolks of eggs hewene then tak grapes mynced onyons and pouder of ginger canelle peppur and salt and fers the goos or capon with it and rost them and serue them.