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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 onion sauce. Do the same like the others. While the hen is roasting, make the sauce: peel the onion, wash it, slice it on the table: put them into a pot, pour beef water onto it, cook it for a little while, but don't overcook it, then add some vinegar, black pepper and nutmeg flower, once the hen is roasted, put it into a plate and pour the sauce on top.