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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 conys in graue fley your conys and wesshe them and sethe them then take almond mylk and alay it with bred or whit amydon and fors it with clowes and galingale and boile yt welle and hew your conys and boile yt welle and hew your ceripe and put them ther to and sesson it with wyne and sugur and serue it.

Other versions of this recipe:

Conyngus in gravé (Liber cure cocorum [Sloane MS 1986])

Connynges In Grauey (Forme of Cury)

Conynges in gravey (Fourme of Curye [Rylands MS 7])

Conyng in Gravey (Two Fifteenth-Century Cookery-Books)

Conyngys in graueye (Two Fifteenth-Century Cookery-Books)

CONYNGGYS IN GRAVEY (Forme of Cury)