This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at
David Friedman's website
Third dish. Frumenty, venison, browned [vegetables], lampreys in a hot sauce, fried bread slices and meat tarts, roast bream, gruel with verjuice, sturgeon and jelly.
Recipes with similar titles:
Third dish (Le Menagier de Paris)
Third dish (Le Menagier de Paris)
Third dish (Le Menagier de Paris)
Third dish (Le Menagier de Paris)