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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"

lxiij - Harys in Cyueye. Take Harys, and Fle hem, and make hem clene, an hacke hem in gobettys, and sethe hem in Water and Salt a lytylle; than take Pepyr, an Safroun, an Brede, y-grounde y-fere, and temper it wyth Ale; than take Oynonys and Percely, y-mynced smal to-gederys, and sethe hem be hem self, and afterward take and do ther-to a porcyon of Vynegre, and dresse in.

Other versions of this recipe:

Harus in cyne (Liber cure cocorum [Sloane MS 1986])

Connynges In Cynee (Forme of Cury)

Conynges in cyvee (Fourme of Curye [Rylands MS 7])

Conyngus in cyne (Liber cure cocorum [Sloane MS 1986])

Conys in cevy (A Noble Boke off Cookry)

Haires in covy (A Noble Boke off Cookry)

Conyngys in cyveye (Two Fifteenth-Century Cookery-Books)

HARYS IN CMEE (Forme of Cury)