This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at
Thomas Gloning's website
To Rooste Veneson. Roosted Veneson must have vyneger, Suger and Cinomome and butter boyled upon a chafing dyshe with cooles, but the sauce maye not bee to tarte, and then laye the Veneson upon the sauce.
Recipes with similar titles:
to roast venison (A Book of Cookrye)