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This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Sauce for a fatted capon. Collect the fat and liver from the capon, strain with beef broth through cheesecloth, soak a bit of ginger with verjuice, and boil everything together in a pan. Thicken it generously with beaten egg yolks and some sugar. Lift the wings and thighs of your capon, and pour your sauce on top.

Other versions of this recipe:

SAUCE FOR A CAPON OR HEN (Le Menagier de Paris)