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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

7. And to give understanding to him who will make the camelin bruet, he should take his poultry and his meat - pork or kid or veal or lamb - according to the quantity which he is told to make and put to cook well and properly in fair and clean cauldrons or pots, and also a good and large piece of large salt pork which has first been cleaned, washed, and broiled(?). And then arrange that you have a great quantity of almonds according to the quantity of the broth which you have been told to make, and clean them well from the shells and all other things that there may be, and wash them well and firmly in good hot water as was said above for the bruet of Almayn, and grind them well and carefully without blanching and sprinkle them with the broth of the said meat. And then one will be well advised to pay attention to your meat so that it is neither too little or too much cooked; then take your spices, that is: a great deal of cinnamon, white ginger, grains of paradise, pepper in such fashion that it is not too sharp, galingale, mace, cloves, and nutmeg; and when your meat is cooked draw it out and put it in fair and clean cornues, and then take your broth and strain it well and carefully into fair and clean cornues, and then add your said almonds and spices and, this done, put into your broth of wine and verjuice what is necessary to have a good taste, and always make sure that there is not too much or too little of salt or anything else; and then put it to boil in fair and clean cauldrons or pots in which it has room to boil, and put in a great quantity of sugar according to the broth which you have. And, this done, to arrange for serving take your meat and put it in fair serving dishes and the said broth on top.

Other versions of this recipe:

A Camaline Bruet of Fish (Du fait de cuisine)