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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

FURMENTE WITH PORPEYS. C. XVI. Take clene whete and bete it small in a morter and fanne out clene the doust, þenne waisthe it clene and boile it tyl it be tendre and broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem togidur til it be stondyng, and take þe first mylke & alye it up wiþ a penne. take up the porpays out of the Furmente & leshe hem in a dishe with hoot water. & do safroun to þe furmente. and if the porpays be salt. seeþ it by hym self, and serue it forth.

Other versions of this recipe:

ffirmenty with porpeys (Two Fifteenth-Century Cookery-Books)

Furmente With Porpays (Forme of Cury)

Furmente with porpays (Fourme of Curye [Rylands MS 7])

Frumente with porpays (Fourme of Curye [Rylands MS 7])

Furmenty with purpaysse (Two Fifteenth-Century Cookery-Books)

To mak furmente with porpas in lent (A Noble Boke off Cookry)

Recipes with similar titles:

Furmente with purpeys (Ancient Cookery [Arundel 334])