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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)

Grene pesen. Take grene pesen, and fethe hom with brothe of flesshe ; and take parfel, hyfope, and faveray, brayed with a lytel bred, and bray half the pesen withal, and streyne up al togeder, and al into the fame pot, do the remnant of the fame pesen, and let hom fethe; and serve hom forthe.