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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"

xlj - Gelyne in dubbatte. Take an Henne, and rost hure almoste y-now, an choppe hyre in fayre pecys, an caste her on a potte; an caste ther-to Freysshe brothe, and half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with the Same brothe, fayre brede and Vynegre: an whan it is y-now, serue it forth.