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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak longe de bef, tak ox tunges and scrape them and wesche them then lesk them thyn then tak dates small mynced and yolks cromyd onyons mynced smalle raissins of corran parsly, ysope, tyme sandrey a quantite of saige and a quantite of pouder marchand pouder of pepper and salt then stuff your lesks and rolle them to gedure and boile them in swet brothe till it be boiled in then mak a cerip with wyne and of the same stuf and boile it upe and colour it with saffron and put ther to a quantite of venyger and salt it and serue it.

Other versions of this recipe:

Lange de beof (Liber cure cocorum [Sloane MS 1986])

Lang 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)