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This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Lech Lumbard. Take fayre brawne & wesh it, & seth it tyl euery pece go fro oþer; þan put it in a morter & grind it with almondes; þan take whyte wyne or rede & bole it þerin. Loke als mych as þu wyll haue whyte, put þerto of þe whyte of eyren, & зalow take þerto зolkys of egges & bete þam wele to gydere, ich be it self. And if þu wylt haue it grene, take it of þe spicer, or els take grene whete þe gress, or els of barly, & grind it small, & tak þerof þe juse & put þerto & þu wyll make it grene. But loke þat isch be sodyn be hymself, & rede in þe same wyse safe colour it with sawnders; but fyrst lay þe whyte beneth þe зalow. Ly it þeron & þe grene þerapon, & when þu wylt dress it þu mast kerve it als long & als small as þu wylt.

Other versions of this recipe:

Leche Lumbard (Forme of Cury)

Leche Lumbard (Fourme of Curye [Rylands MS 7])

Leche lumbarde (Two Fifteenth-Century Cookery-Books)

Lesk lombard (A Noble Boke off Cookry)

Leche lumbarde (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Leche Lumbarde (Ancient Cookery [Arundel 334])

Leche lumbarde (Ancient Cookery [Arundel 334])

Leche Lumbard (Recipes from the Wagstaff Miscellany)

Lech lumbard (Recipes from the Wagstaff Miscellany)