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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

.xlij. Juschell. Tak brede y grated & ayroun & swynge hem to gyder, do therto safroun, sauge & salt and castr broth therto, boyle it & messe forth.

Original manuscript image: f27v

Other versions of this recipe:

Iusselle (Liber cure cocorum [Sloane MS 1986])

Jusello with meat broth (Libre del Coch)

Guissell (Two Fifteenth-Century Cookery-Books)

Iusshell (Two Fifteenth-Century Cookery-Books)

Jussell (Thomas Awkbarow's Recipes (MS Harley 5401))

Jusselle (A Noble Boke off Cookry)

Jusshell (Forme of Cury)

To mak jusselle (A Noble Boke off Cookry)

FOR TO MAKE JUSSEL (Forme of Cury)