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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"

Sauce for a gos. Take percelye, grapis, clowes of garleke, and salte, and put it in the goos, and lete roste. And whanne the goos is y-now, schake out that is with-in, and put al in a mortre, and do ther-to .iij. harde 3olkes of egges; and grynd al to-gedre, and tempre it vp with verious, and caste it upon the goos in a faire chargeour, and so serue it forth.

Other versions of this recipe:

SAUCE FOR GEESE (Libre del Coch)

Recipes with similar titles:

Sause for a goose (Ancient Cookery [Arundel 334])