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This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Lange de beof. Take þo ox tonge and schalle hit wele, Sethe hit, broche hit in larde yche dele, With cloves of gelofer hit broch þou shalle, Þen do hit to fyre and rost hit alle. With ₃olkes of eyren enbene hit ay Whille þat hit rostes, as I þe say. Þen take blode, þat is so lefe, Welle hit in fresshe brothe of þe befe, Bray hit fulle wele in on mortere, Do in fayre grece, þat is so clere. Fors hit with spicys ry₃t gode with alle, And sythun, serve hit in to þe halle. To þe forsayde tonge þis sawce is dy₃t,

Other versions of this recipe:

Lang de bef (A Noble Boke off Cookry)

Longe de bef (A Noble Boke off Cookry)

Recipes with similar titles:

XLIII - FOR TO MAKE LONGE DE BUF (Forme of Cury)

Longe de buf (MS Douce 257)