This is an excerpt from Two Fifteenth-Century Cookery-Books
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"
xv - Bowres. Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne; or ellys take Mawlard, or Gees, an chop hem smal, and thanne parboyle hem in fayre water; an than take it vp, and pyke it clene in-to a fayre potte, an caste ther-to ale y-now, and sawge an salt, and than boyle it ry3th wel; and thanne serue it forthe for a goode potage.
Recipes with similar titles:
bourreys (Two Fifteenth-Century Cookery-Books)
bours (A Noble Boke off Cookry)
For bours (Liber cure cocorum [Sloane MS 1986])
Brasee (MS Royal 12.C.xii)