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This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Brynewes. Nym þe þarmys of a pygge & wasch hem clene in water & salt, & seþ hem wel; & þan hak hem smale, & grynd pepyr and safroun, bred & ale, & boyle togedere. Nym wytys of eyryn & knede it wyþ flour, & mak smal pelotys & fry hem wyþ wyte grees, & do hem in dysches aboue þat oþere mete & serue yt forþe.