How to make a Catalan mirrause

I am finally back to this, not least because I am working on a feast, which is very uncertain when it will happen due to COVID-19.

"Per far un mirrause catalano.

In prima togli pippioni, o pollastri, o capponi et acconciali como si fanno arrosto, et poneli arrostire nel speto, et quando siano mezzi cotti cavali fore et dividili in quarti; et dapoi dividi ogni quarto in quattro parti et poneli in una pignatta. Dapoi togli amandole bruschulate sotto la cenere calda, et nettale con un panno senza nettarle altramente, et pistale, et poi togli doi o tre fette di pane un pocho bruschulato, et tre o quattro rosci de ova, et pista ogni cosa con le amandole, et distemperale con un pocho de bono aceto et de brodo, et passale per la stamegna, et dapoi il metti nella dicta pignatta sopra la carne giongendovi de bone spetie, et maxime cannella assai, zenzevero, et zuccharo assai. Et dapoi metti la pignatta sopra la brascia et falla bollire per spatio d'una hora menandola sempre col cocchiaro. Et como sia cotto manda questa cotale mirrause ad tavola in piattelli o vero in menestre che serà più conveniente."

How to make a Catalan mirrause

First of all take squab, or pullet[1], or capon and dress them for roasting, and put them to roast on the spit, and when they are half cooked take them off and divide them into quarters; and then divide each quarter into four parts and place them in a pot. Then take almonds that have been toasted under the hot ash, and clean them with a cloth without cleaning them otherwise[2], and crush them. Take two or three slices of lightly toasted bread, and three or four egg yolks, and crush everything together with the almonds, and temper with a little good vinegar and a little broth, and pass it through the stamine[3], and then put it in the pot on top of the meat, add good spices, and a lot of cinnamon, ginger, and sugar very much. And then put the pot over some hot coals and boil it for the space of an hour[4], always stirring it with your spoon. And how it is cooked send this mirrause to the table on plates or in bowls whichever will be more convenient.

[1] pollastri can mean pullets or chickens, but given that he is talking about capons separately, and that squabs are also young birds, I went with pullets. Given the cooking time this may well be a young chicken, ie the kind of thing we eat routinely today, as opposed what would be a pullet today, which would be a very young chicken of maybe 500g.
[2] this is slightly confusing, but I think he means not removing the skin?
[3] a coarse cheesecloth. I use a sieve.
[4] for modern poultry I would adjust the cooking time. I know a chicken farmer whose chickens will actually take that amount of cooking because they are slow grown. Normal farmed chicken would likely dry out.