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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"

Elys in Sorre. Take eles, and fle hem, and choppe hem in faire colpons, And wassh hem clene, and putte hem in a faire potte; and then take parcelly, oynons, and shrede togidre to the eles; And then take pouder of peper, and (Note: Douce MS. adds: canelle, and clowes and maces, and cast ther-to, and take fressh, betweenand and broth.)broth of fissh, and set hit ouer the fire, and lete hem boyle togidre; And then take a lofe of brede, and alay the brede in the the same broth, And drawe hit thorgh a streynour; And whan the eles ben almoost y-sodde ynowe, caste there-to; (Note: Douce MS. adds: and alay hit ther-with, and cast wyne ther-to and lete hem buille to-gederys: and then take hem vppe fro the fyre and cast ther-to wyne, andc.; ) And lete hem boile togidre; and take hem vp fro the fire, and cast ther-to salte, vinegre, And serue hit forth.

Recipes with similar titles:

Eles in sorry (Ancient Cookery [Arundel 334])

Eles in surre (Ancient Cookery [Arundel 334])