This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at
MedievalCookery.com
Cxxxiij. Pevorat for veel & venesoun. Take brede & fry hit in grece. drawe hit up with broth & vyneger. take ther to poudour of peper & cast & set hyt on the fyrer. boyle it & messe it forth.
Original manuscript image: f66r
Other versions of this recipe:
PEVORAT FOR VEEL AND VENYSOUN (Forme of Cury)