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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

Hen with carnation sauce. Do the same. Pour the hen's blood into vinegar; while roasting, prepare its sauce: mix wine and vinegar, add black bread, add some salt and pass through a strainer it. Put the hen in the sauce, add some honey, black pepper, carnation and cook them together. When it's time, serve it.