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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

Roast eel with herbs. Once skinned, slice it and put it in vinegar with black pepper and salt, let it stay for an hour. Put it on a skewer, then add some sage leaves, add some salt and black pepper, and put it to the fire, put a pan underneath it. Warm some butter and make some sauce like you did before, but don't add carnation or bread. Put the butter in a pan, and pour the molten butter onto the eel. Once roasted, grab some butter, pour it on top, you can also pour orange apple broth, the same way you do with the capon. Put some white sugar into the plate and some grated bread, add some cinnamon and sugar to the fish, slice the bread into a warm, flat plate and pour the sauce from the pan onto it. You can also toast the bread and make the same sauce you'd make for the capon. Let's talk about octopuses.