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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"

xxij - Venyson in Broth. Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne the same water thorw a straynoure in-to a potte, an caste ther-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre, and a lytyl Red wyne caste there-to; an thanne latte it boyle tyl it be y-now, and serue forth.

Recipes with similar titles:

venyson broth (Two Fifteenth-Century Cookery-Books)