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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"

Venyson in broth. Take rybbes of venyson, and wassh hem faire in Water, And streyn the Water thorgh a Streynour into a faire potte, and cast the Venyson thereto, parcely, Sauge, powder of peper, cloue3, Maces, Vinegre, salt, And late hem boile til thei be ynow, and serue it forth.

Recipes with similar titles:

xxij venyson broth (Two Fifteenth-Century Cookery-Books)