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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"

Sauce oylepeuer. (Note: D. Sauuce alpeuere) Take faire browne brede, and tost hit, and stepe hit in vinegre, and drawe it thorgh a streynour, and caste there-to garlek (butte stampe it small first); And caste there-to pouder of peper, And salte, And serue hit forth.

Other versions of this recipe:

Sauce alepeuere (Two Fifteenth-Century Cookery-Books)

To mak sauce aliper for rost bef (A Noble Boke off Cookry)