This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at
MedievalCookery.com
Chauet Ryall. Take marye cut yn grete gobets & couch hit in smal cofynnys & small bryddys perboyle also ther with also and yf thu wilte rabets & datys cut grete sigure vergeys safron & salt loke hit stond well by the marye put to pousyr gyngour poudour lumbard close hem bake hem & serve hem forth.