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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

ffesaunte rosted. Lete a ffesaunte blode in the mouthe as a crane, And lete him blede to dethe; pull him dry, kutte awey his hede and the necke by the body, and the legges by the kne, and putte the kneys in at the vente, and roste him: his sauce is Sugur and mustard.

Other versions of this recipe:

A fessand roste (A Noble Boke off Cookry)

Fesaunt rost (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Fesaunte Rostyd (Recipes from the Wagstaff Miscellany)