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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"

Crane roste. Capitulum c.vij. Take a crane, and cutt hym in the rofe of the mouth, and lete him blede to deth: and cast a-wey the blode, and schalde hym, and draw hym vndyr the wynge or att the vent, and folde vpp hys legges att the kneys vndir the thye; and cutt of the wyngys next iunte the body, (Note: i.e. cut off the wings at the joint next to the body) and lete hym haue hys heuede and hys necke on; saue take awey the wesyng, and wynde the necke a-boute the spyte, and bynde hit, and putt the bille in the body and the golett; and reyse the wynges and the legges as of a gose; and yiff thou schalt sauce hym, mynce hym fyrst, and sauce hym withe pouudre of pepyr, and gyngeuere and mustarde, vynegre and salt, and serue hym forth.

Other versions of this recipe:

A crayne rost (A Noble Boke off Cookry)

Crane rosted (Two Fifteenth-Century Cookery-Books)