This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at
R. Warner's "Antiquitates culinariae" (1791)
Conynges in cyne. Take conynges and parboyle hom, and sinyte hom on gobettes and sethe hom; and take onyons and mynce hom, and frye hom in grees, and do therto; and take bred steped in brothe and blode, and drawe up a lyoure (mixture) wyth brothe and vynegur, and do therin; and pouder of pepur and of clowes, and serve hit forthe.
Recipes with similar titles:
Connynges In Cynee (Forme of Cury)