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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

.Cxxxj. Egredouce of fysche. Take loches other tenches other sooles & smyte hem on pecys. fry hem in oyle. take half wyne half vyneger. sugur & make a syryp. do therto oynouns y corve, ratsiybs corauns & grete raysouns do ther to hole spyces good poudours & salt. messe the fysche & lay the sewe a bove and serve hit forth.

Original manuscript image: f65r

Other versions of this recipe:

Browne in egurdouce (Two Fifteenth-Century Cookery-Books)

Egredouncye (Two Fifteenth-Century Cookery-Books)

Egredoucetes (Two Fifteenth-Century Cookery-Books)

Egurdouce (Forme of Cury)

Egredouce (Fourme of Curye [Rylands MS 7])

EGURDOUCE OF FYSSHE (Forme of Cury)

FOR TO MAKE EGARDUSE (Forme of Cury)

FOR TO MAKE AN EGGE DOWS (Forme of Cury)