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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"

lxvij - Bruet of Almaynne. Take Almaundys, and draw a gode mylke ther-of with Water; take Capoun, Conyngys or Pertriches; smyte the Capoun, or kede, or Chykonys, Conyngys: the Pertriche shal ben hol: than blaunche the Fleyssh, an caste on the mylke; take larde and mynce it, and caste ther-to; take an mynce Oynonys and caste ther-to y-nowe, do Clowes and smal Roysonys ther-to; caste hol Safroun ther-to, than do it to the fyre, and stere it wyl; whan the fleysshe ys y-now, sette it on the fyre, an do ther-to Sugre y-now; take pouder Gyngere, Galyngale, Canel, and temper the pouder wyth Vynegre, .& caste ther-to; sesyn it with salt, and serue forth.

Other versions of this recipe:

Brewet Of Almony (Forme of Cury)

Brewet of almayn (Fourme of Curye [Rylands MS 7])

Bruet of Almayn (Du fait de cuisine)

FOR TO MAKE BRUET OF ALMAYNE (Forme of Cury)

Recipes with similar titles:

Bruet of Almayn (Recipes from the Wagstaff Miscellany)

Bruet of Almayne (MS Douce 257)