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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)

A drye stewe for beefs. Take a grete glasse, and do thi beef therin, and do therto onyons mynced, and hole clowes, and maces, and raisinges of corance, and wyn; then stop hit welle, and scthe it in a pot with watur, or in a cawdron, but take gode care that no watur goe in; or take a faire urthen pot, and lay hit well with lplentes (smail pieces of wood) in the bothum, that the flessh neigh hit not; then take rybbes of beef or faire leches, and couche hom above the splentes, and do therto onyons mynced, and clowes, and maces, and pouder of pepur and wyn, and stop hit well that no eyre (steam) goo oute, and fethe hit wyth efy fyre.