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

Bruet of sarcynesse. Tak þe lyre of þe fresch buf & ket it al in pecis, & bred, & fry yt in fresch gres. Tak it vp & drye it, & do yt in a vessel wyþ wyn & sugur & powdre of clowys. Boyl yt togedere tyl þe flesch haue drong þe lycoure, & tak almande mylk & quibibz, macis & clowys, & boyle hem togedere. Tak þe flesch & do þereto & messe it forþ.

Recipes with similar titles:

Bruet sarcenes (Recipes from the Wagstaff Miscellany)