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"
xxiiij - Drawyn grwel. Take fayre water an lene Bef, an let hem boyle; an whan the beef hath y-boylid, take it vp an pyke it, an lete it blede in-to [correction; sic = MS. blede in-to , repeated.] a vessel, an thenne caste the blode an the Fleysshe in-to a potte; an thanne caste ther-to Otemele, Percely, and Sawge, an make ther-of an gode grwele; then draw it thorw a straynowre, an putte it on a fayre potte, an let it boyle; thanne caste ther-to Salt; An 3if it be nowt brown y-now, take a litil blode an caste ther-to or it be y-draw, an make it broun y-now, an serue it forth.