This is an excerpt from Two Fifteenth-Century Cookery-Books
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"
lxxj - Murrey. Take Porke an Vele, and sethe it, and grynd it, and draw it with the self brothe; then take bred y-gratyd, and pouder of Gyngere and of Galyngale, and Hony, an caste ther-to, and boyle it y-fere; and make it chargeaunt, and coloure it with Saunderys and serue forth [correction; sic = f].
Other versions of this recipe:
Murri is not suitable to be used unless of the infused sort (An Anonymous Andalusian Cookbook)
A Dish of Murri from Any Meat You Wish (An Anonymous Andalusian Cookbook)
Morree (Forme of Cury)
Morree (Fourme of Curye [Rylands MS 7])
Recipes with similar titles:
Murre (Ancient Cookery [Arundel 334])
XXXVII - FOR TO MAKE MURREY (Forme of Cury)
XXVI - For To Make Morrey (Forme of Cury)
Moree (MS Royal 12.C.xii)
Murrey (MS Douce 257)
Morrey (MS Douce 257)