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"
Bourreys. Take pipes, hertes, neres, myltes, and of the rybbes of the Swyne, or elles take (if thou wilt) Mallard or Goos, and choppe hem small, And then parboile it in faire water, And take it vp, and pike it clene, And putte into a potte, And cast there-to Ale ynogh, Sauge, Salt, And lete boile right ynowe, &then serue it forth.
Recipes with similar titles:
xv bowres (Two Fifteenth-Century Cookery-Books)
bours (A Noble Boke off Cookry)
For bours (Liber cure cocorum [Sloane MS 1986])
Brasee (MS Royal 12.C.xii)