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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

.xxvj. Conynges in gravey. Take counynges, smyte hem on pecys perboile hem & drawe hem with a gode broth with almaundes y blaunched & brayed, do therinne suger & poudour ginger & the flesch ther with flourer hit with suger & with poudour ginger.

Original manuscript image: f21v

Other versions of this recipe:

Conyngus in gravé (Liber cure cocorum [Sloane MS 1986])

Connynges In Grauey (Forme of Cury)

Conyng in Gravey (Two Fifteenth-Century Cookery-Books)

Conys in graue (A Noble Boke off Cookry)

Conyngys in graueye (Two Fifteenth-Century Cookery-Books)

CONYNGGYS IN GRAVEY (Forme of Cury)

Recipes with similar titles:

Conynges in grave (Ancient Cookery [Arundel 334])

Conynges in grave (Ancient Cookery [Arundel 334])