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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Ciij. Rygh in sauce. Take rygh & make hem clene & do hem to seeth, pyke hem clene & fry hem in oyle, take almaundes & grynd hem in water or wyne, do therto almaundes blaunched hole fryed in oyle & raysouns coraunce, seeth the lyour grynd hit smal & do therto garlek y ground & a litul salt, & verjous, poudour fort & safroun & boyle hit y fere, lay the fysche in a vessel & cast the sewe therto & messe hit forth cold.

Original manuscript image: f52r / f52v

Other versions of this recipe:

RYGH IN SAWSE (Forme of Cury)