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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 wellid peper for rost vele tak and cutt bred in schyves and toist it upon a gridirne that it be somdele broun and ye may grat it and temper it with wyne or ale and drawe it throughe a strener that it be somdele thik put ther to pouder and saffron and boile it and serue it hot but let it haue a taist of venygar.