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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)

Bouce Jane. Take gode cowe mylk, and put hit in a pot, and sethe hit, and take sage, parsel, ysope, and savory, and other gode herbes, and sethe hom and hew hom smalle, and do hom in the pot; then take hennes, or capons, or chekyns, when thai byn half rosted; take hom of the spit, and smyte hom on peces, and do therto, and put therto pynes and raysynges of corance, and let hit boyle, and serve hit forthe.