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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"

xxxviij - Storion in brothe. Take fayre Freysshe Storgeoun, an choppe it in fayre water; thanne take it fro the fyre, an strayne the brothe thorw a straynoure in-to a potte, an pyke clene the Fysshe, an caste ther to powder Pepir, Clowes, Maces, Canel; and thanne take fayre Brede, and stepe it in the same lycowre, and caste ther-to, an let boyle to-gederys, and caste then Safroun ther-to, Gyngere, an Salt, and Vynegre, and thanne serue it forth ynne. (Note: i.e. into the dining-room)