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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 mak chaudron for swan wild duck or pigge take and wesshe the issus of a swan and skour the guttes with salt and sethe them to gedour and hewe small bothe the flesshes and the guttes and put ther to canelle or galingale put myed bred ther to and temper it with the brothe or with the blod and sesson it to venygar and boille them in a possuet and serue them furthe.