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This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Browet farsure for x mees. Take fresh brothe of beef, and red wyne, and boyle hom togeder, and cast therto clowes, maces, pynes, reifynges of corance, gynger mynced, sugre, and swete wyne; and take chippes of bred stepet in broth, and draw hit up with red wyne, and caste into the fame pot; and then take conynges parboyled, or elles rabets f, for thai are better for a lorde, and frie hom in fressh grecs, and hole for a lorde; and for other, culpon (cut) hom of gobettes, and take partriches and pulle hom, and crusshe hom, and frie hom also: and when the conynges and the partriches ben half friet, cast hom into the fame pot, and let hom boyle togeder. And for a gret lorde, take squerelles instede of conynges, and dight hom as hit is beforesaide. And when all this is boylet ynogh take and put therto a lytel vynegur and faunders, saffron, and pouder of canel streyned with wyne, and gif hit then a boyle after, ande set hit doun from the fire, and caste therin pouder of ginger, and loke that the potage be rennynge, ande then dresse hit, and serve hit forthe al hole, a conynge and a partriche in a difshe for a lorde.