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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

Goose or Capons Farsyd. Take percelley & swynes grece perboyle hem yn fresch broth take hem up do ther to hard yolkes hew hem to gedyr do ther to the yoys of grapys or mynsyd onyons and poudyr of gynger canell pepyr & salt & farse youre capons ther with or geese broth hem make hem stonch at the fent & at the golett so that the farsure go nott outt & rost hem up & serve hem forth.