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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

Small birds like larks, quails, thrushes and others. Pluck them dry, without water, boil them a bit, and spit them including the heads and feet (crosswise and not lengthwise). Put some slices or cracklings of pork fat or sections of sausages between each pair. Eat them with fine salt. In a pie, with harvest cheese put in the belly.