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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 chekyns endort tak chekyns and skald them and tak out the brest bone and saue the skyn hole then rost them till they be enoughe and endore them with yolkes of eggs and when the endoringe is stiff let them rost no more also ye may rost kidde and endore them in the same manner.

Other versions of this recipe:

Capons in dorre (Gentyll manly Cokere (MS Pepys 1047))

Chike endored (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Chikenes Endoryd (Recipes from the Wagstaff Miscellany)