Take meat of coneys or poultry and break it into pieces; then boil it in water until it is half cooked and fry it in bacon lard; then have some onions minced small in a pot on the fire, and in the pot some fat, and move the pot often; then bray ginger, cinnamon, grain of paradise, nutmegs and roasted livers in a brochette on the grill, and some saffron diluted with verjuice and let it be of a yellow hue and thick. And first [have] bread roasted on the grill and strained; and let it all be set together to boil with some leaves of parsley in the aforesaid pot and let there be sugar therein'; and to serve it forth, set two or three pieces of your meat in the bowl and some broth over it and sugar on top of the broth.
Le Menagier de Paris, 1395