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This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Frumenty with chicken. Take good calvellino grain, or another good kind, cleaned and ground in a mortar, well washed. And in the evening put it to boil; and when it has begun to burst put a fat hen or a good piece of mutton breast, hot, in the pot: cover it well and keep it like this until morning. In the morning take out the chicken or the meat, and put it on a trencher and serve it. Put the grain to cook with goat's or sheep's milk, adding fried lard or fat: then take said meat and shred it from the bones and make a soup; and put fried lard on top. This is a good dish, and if you don't have milk make it with eggs and cheese.