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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"

Plouer rost. Capitulum Cxix. Breke the skulle of a plouere, and pull hym drye, and draw hym as a chike, and cutte the legges and the wynges by the body, and the heued and necke all-so, and roste hym, and reyse the legges and wynges as an henne: and no sauce butt salt.

Other versions of this recipe:

Plouer roste (A Noble Boke off Cookry)

Plouer (Two Fifteenth-Century Cookery-Books)