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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)

Pejons stewet. Take pejouns (pigeons) and wassh hom clene, and stoppe (stuff) hom well with garlek, and parsel smal hewen, and do hom in a potte by homfelf; and put therto gode brothe and fauge, and parsel, yfope and faveray smal hewen, and powder of pepur, and of clowes, and colour hit with saffron, and do thereto verjus, and serve hit forthe.

Recipes with similar titles:

pegions stewed (A Noble Boke off Cookry)

xlvij Pyjouns y stewed (Fourme of Curye [Rylands MS 7])