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This is an excerpt from Le Recueil de Riom
(France, 15th century)
The original source can be found at Jennifer Soucy's website

Hash of entrails of young goat and the head which are cooked together, the head, the "pluck" and the testes. And, when they are all chopped (the meat of the testes and the pluck) not too small, they are fried in good lard in a pan. And take a little salt and saffron and grind in a mortar, and a large number of eggs together, and when they are well beaten, and cast into the stuffing in a pot until it is done. And stuff the head on the grill and wrap in goat intestine, so the brain isn't in the ashes. And gild it with egg yolks. And, when one serves the dish, put the head on top of the best platter.