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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)

Eles in surre. Take eles culponde (cut in pieces) and clene wafshen, and sethe hom with half wyne, half water; arid cast therto onyons mynced, clowes, maces, pynes, railinges of corance ; and draw up a Hour therto of chippes of bred steped in wyne ; then carte therto pouder of pepur, and afterward the Hour, and also saunders and saffron; and in the scttynge doune put therto pouder of ginger, andofcanel medelet (mingled) with a lytel vinegur, and serve hit forthe.

Recipes with similar titles:

elys sorre (Two Fifteenth-Century Cookery-Books)

Eles in sorry (Ancient Cookery [Arundel 334])