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"
Cxlix - A Potage. Take an sethe a fewe eyron in red Wyne; than take and draw hem thorw a straynoure with a gode mylke of Almaundys; then caste ther-to Roysonys of Coraunce, Dates y-taylid, grete Roysonys, Pynes, pouder Pepir, Sawndrys, Clouys, Maces, Hony y-now, a lytil doucete, and Salt; than bynde hym vppe flat with a lytyl flowre of Rys, and let hem ben Red with Saunderys, and serue hym in flatte; and 3if thou wolt, in fleyssh tyme caste vele y-choppid ther-on, not to smale.
Other versions of this recipe:
Pottage in good fashion (Libre del Coch)
POTTAGE WHICH IS CALLED BOILED SAUCE (Libre del Coch)