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
SAGE. To make a pot of sage, take two pounds of sage and remove the stems, then put the leaves in the pot.
Item, have half an ounce of cloves in a cloth bag hung in the pot with a cord.
Item, you can put half an ounce of laurel [bay leaves] in it.
Item, half a quarter-ounce of meche ginger, half a quarter-ounce of long pepper and half a quarter-ounce of laurel. And if you want to prepare sage at the table in winter, have sage-water in a ewer, and pour it on white wine in a goblet.
Recipes with similar titles:
cxvij sauge (Two Fifteenth-Century Cookery-Books)
xxxvij sauoge (Two Fifteenth-Century Cookery-Books)
XCIII - Sage dish (Libro di cucina / Libro per cuoco)