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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)

Porre of peson. Take peson and sethe hom, and kever hom fast tyl thai breke, then take hom up and streyne hom, and mynce onyons, and do al into a pot, and let hit wel sethe; and do therto oyle and sugur, and colour hit with saffron, and serve hit forth.

Recipes with similar titles:

Perrey Of Pesoun (Forme of Cury)

lxix Perry of pesoun (Fourme of Curye [Rylands MS 7])