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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Goose in broken sauce. When slaughtering the goose, have some water, for you will need more water; for this is a water animal and its feathers are dense; and when boiling it in water, have cold water next to it, put your hand in that. Remove the feathers, tore off the wings, put it on the table, remove the feathers, burn it, put it in clean water, wash it, remove its chin and nails, and its intestines in a different water. Slice it in a clean plate, then boil it, add spices, add onions and white bread. Once the spices are cooked, put the meat onto a table and pass through a strainer its water, boil the meat until tender, add some parsley roots. Cook them together, and when it's time, add some saffron, black pepper and ginger, then add salt as well. When serving it, put the best meat onto your lord's plate, put the head, liver and back side to the center of the plate and put the legs to the sides. If the lord you're serving has a crest, make the crest out of the thighs and liver. Don't add more salt, for dishes with bread are salty enough. Don't add black bread, for if the bread is black, it requires two or three times more saffron.