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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"

xix - Venyson y-bake. Take hoghes of Venyson, and parboyle hem in fayre Water an Salt; and whan the Fleyssche is fayre y-boylid, make fayre past, and cast thin Venyson ther-on; and caste a-boue an be-nethe, pouder Pepir, Gyngere, and Salt, and than sette it on the ouyn, and lat bake, and serue forth.

Other versions of this recipe:

Venyson ybake (Two Fifteenth-Century Cookery-Books)