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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 sturgion for sopers tak calves feet the hert and the lung soden tender then hewe them and temper them up with the same brothe and ye may grond them and strawe on foilis of parsly poudre of pepper guinger clowes and salt and boile it and lay it on a clene bord and kepe it well to gedure that it run not abrod and when it is cold cutt it in iij lesks then put venygar in a bolle and mynte onyons parsly and pouder of guinger and lay the leskes ther in and serue iij or iiij in a dyshe and som of the sauce poured on.

Recipes with similar titles:

Storgeon for sopers (Recipes from the Wagstaff Miscellany)