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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)

Boor in brasey. Take the ribbes of a boor while thai byn fresh, and parboyl hem tyl thai byn half fothen; then take and roste hom, and when thai byn rosted, take and chop hom, and do hom in a pot, and do therto gode fresshe brothe of beef and wyn, and put therto clowes, maces and pynes, and raifynges of corance, and pouder of pepur; and take onyons and mynce hom grete, do hom in a panne with fresh grees, and fry hom, and do hom in the potte, and let hit wel sethe al togedur; and take brede stepet in brothe, and drawe hit up and do therto, and colour hit with sounders and saffron; and in the settynge doun put therto a lytel vynegur, medelet with pouder of canell; and then take other braune, and cut smal leches (flices) of two ynches of length, and cast into the pot, and dresle up the tone (one) with the tother, and serve hit forthe.