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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cxiij - Bruette saake. Take Capoun, skalde hem, draw hem, smyte hem to gobettys, Waysshe hem, do hem in a potte; thenne caste owt the potte, waysshe hem a-3en on the potte, and caste ther-to half wyne half Brothe; take Percely, Isope, Waysshe hem, and hew hem smal, and putte on the potte ther the Fleysshe is; caste ther-to Clowys, quybibes, Maces, Datys y-tallyd, hol Safroune; do it ouer the fyre; take Canelle, Gyngere, tempere thin powajes with wyne; caste in-to the potte Salt ther-to, hele (Note: Cover) it, and whan it is y-now, serue it forth.