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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"

xvij - Vyaund leche. Take calfes fete an hepe, and lat stepe in cold watere; then boyle hem smal; than take the brothe and gode Milke of Almaundys, and choppe the Syneys (Note: Sinews) in-to the same milk rythte smal; than boyle it ouer the fyre, and coloure it with Saunderys, and put Sugre y-now in-to the potte; and 3if thou wolt haue hym of .ij. colour, than take an coloure but half with Saunderys, and caste that othere half in a dysshe, and lat it kele; and whan it is cold, then that is y-colouryd with Saunderys, het it, and euene (Note: Euenly) melle it hote; caste hem a-bouyn the other, and lat kele, an than serue forth. Than take Sugre, a quantyte of swete Wyne, and Blaunche pouder ther-on, and make Sawce ther-of; And so colde, ley it in the dysshis, be-helyd, (Note: Covered) and serue forth [correction; sic = f].

Other versions of this recipe:

Porridge of almonds and bread in Lent (Wel ende edelike spijse)

Slices (Le Viandier de Taillevent)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Lenten slices (Le Viandier de Taillevent)

Recipes with similar titles:

x vyaund leche (Two Fifteenth-Century Cookery-Books)

xij vyaund leche (Two Fifteenth-Century Cookery-Books)

xiiij vyaunde leche (Two Fifteenth-Century Cookery-Books)