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This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

BALLOC BROTH. C. IX. Take Eelys and hilde hem and kerue hem to pecys and do hem to seeþ in water and wyne so þat it be a litel ouer stepid. do þerto sawge and ooþer erbis with few oynouns ymynced, whan the Eelis buth soden ynowz do hem in a vessel, take a pyke and kerue it to gobettes and seeþ hym in the same broth do þerto powdour gynger galyngale canel and peper, salt it and cast the Eelys þerto & messe it forth.

Other versions of this recipe:

Balloc broth (Fourme of Curye [Rylands MS 7])

Ballok broth (Two Fifteenth-Century Cookery-Books)

Balloke Brothe (Two Fifteenth-Century Cookery-Books)

For To Make A Balourgly Broth (Forme of Cury)

Pik and eles in ballok brothe (A Noble Boke off Cookry)

To make a Balowbroth (Thomas Awkbarow's Recipes (MS Harley 5401))

Recipes with similar titles:

Balok brothe (Ancient Cookery [Arundel 334])