I made the sauce originally for roasted chicken and had some left. So when we had a rather dry pork roast the next day, I added the sauce as a marinade. As the pork was a firm white meat similar to a capon, it went well with the roast; the orangey, wine flavor was a good counterpoint to the bland pork.
To make an excellent sauce for a roast capon, you shall take onions, and having sliced and peeled them, boile them in faire water with pepper, salt and a few bread crumbs; then pour unto it a spoonful of claret wine, the juice of an orange and three or four slices of a lemon peel; all these shred together and so pour it on the capon being broke up.
Gervase Markham, The English Huswife; Judith Carr (SCA); Gode Cookery