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"
lxxxx - Hennys in Gauncelye. Take Hennys, an roste hem; take Mylke an Garleke, an grynd it, an do it in a panne, an hewe thin hennys ther-on with 3olkys of eyron, an coloure it with Safroun an Mylke, an serue forth.
Other versions of this recipe:
Hennes in gauncel (Liber cure cocorum [Sloane MS 1986])
To mak hennys in gauncelle (A Noble Boke off Cookry)