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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 Brasyle. Take eles clene wasshen, and scthe hom al hole; and when thai byn sothen flippe of al the fisshe from the bone thurgh thyne honde, and cast hit in a morter, and bray hit with thik almonde mylke, and with dates scalded, and clene wasshen, and with the lyver of codlynges sothen and braied thcr amonge; and then cast al into a faire pot, and put therto ginger and pouder of clowes, and saunders, and saffron, and make hit stondynge withe floure of rys, and dresse hit up'on leches, and make a drage of sugre, and of pouder of ginger mynced, and strewe aboven theron, and serve hit forthe.

Recipes with similar titles:

Eles in brasill (Ancient Cookery [Arundel 334])