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This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

15. To give understanding to him who will make the tyolli bruet, let him take his meat in such quantity as the kitchen master orders you to make, the quantity of poultry which they give you to put in the said potage, and other meat, pork or kid or veal or lamb; and according to the quantity which they give you take your almonds and have them picked over and the shells and other things cleaned away, and wash them very well in fair hot water; and put to cook your meat which you are given in fair and clean cauldrons or pots; and then bray your almonds well and sprinkle them with the said broth. And then when your meat is cooked take it out into fair cornues, your poultry in one place and the meat in another; and then strain your broth into fair cornues and also your brayed almonds into the said broth. And take your spices, that is good ginger, grains of paradise, pepper within reason, nutmeg, mace, cloves, and put into the said broth with the almonds, and do not put them in except according to the quantity of broth which you are making; and then take powdered saunders according to the quantity of broth to give it color, and put this in such that it has the color which it ought to have, and strain it with your almonds and spices, and take white wine and verjuice therewith and strain with your almonds and spices; and when this is strained put it to boil in a large, fair and clean pot and put in sugar according to the quantity of broth which you have, and make sure that it tastes well of all things and verjuice and salt. And when this comes to the sideboard, put your meat separately on fair serving dishes and the broth on top.