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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

Weatherfish with its blood. Wash the fish on a grate, peel off the scales and remove the worms, for I've seen chefs cook weatherfish with lamb. Cut the head, put it in vinegar, and bring some wine; once the head is cut down, pour it onto its head. Cook it in the wine. Pour the blood onto it too, so that it shall become black. Slice some black bread onto it, then squeeze out the blood from the head, cook it on the fire with the bread, pass through a strainer it; add some honey, vinegar and slice some onions. Use as much water as you need, but don't use more, once the onions are cooked, slice some apples too. Add carnation and black pepper. Cook this sauce, it should be boiling hot when you pour it onto the fish. If it's not hot enough, boil it some more. Once done, add some spices and serve it.