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This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Sarcell Rostyd. Breke the nekke of a sarcell or of a tele pull hym drye draw hym as a chiken cut of his hedde his nekke & his whyngys & his fete rost hym reys his leggys & his whynggys as of a heyron & no sauce but salt.

Recipes with similar titles:

sorcell rosted (Two Fifteenth-Century Cookery-Books)