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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"

Capons Stwed. Take parcelly, Sauge, Isoppe, Rose Mary, and tyme, and breke hit bitwen thi hondes, and stoppe the Capon there-with; colour hym with Safferon, and couche him in a erthen potte, or of brasse, and ley splentes vnderneth and al abou3t the sides, that the Capon touche no thinge of the potte; strawe good herbes in the potte, and put there-to a pottel of the best wyn that thou may gete, and none other licour; hele (Note: cover) the potte with a close led, and stoppe hit abou3te with dogh or bater, that no eier come oute; And set hit on the faire charcole, and lete it seeth easly and longe till hit be ynowe. And if hit be an erthen potte, then set hit on the fire whan thou takest hit downe, and lete hit not touche the grounde for breking; And whan the hete is ouer past, take oute the Capon with a prik; then make a sirippe of wyne, Reysons of corance, sugur and safferon, And boile hit a litull; medel pouder of Ginger with a litul of the same wyn, and do thereto; then do awey the fatte of the sewe of the Capon, And do the Siryppe to the sewe, and powre hit on the capon, and serue it forth.

Other versions of this recipe:

A stewed capon (A Noble Boke off Cookry)

Capons stewed (Gentyll manly Cokere (MS Pepys 1047))