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This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Creteyney. Take capons and othir fowlys perboile hem dyse hem cast hem yn a pott with cowe mylke & boyle hit ther withe drawe payndmayne withe som of the mylke and put to gedyr take sodyn eyron hew the white & cast ther to sesyn hit up with poudyr sigure & safferyn & salt and a ley hit up with yolkes of eyron sodyn hard & frye hem a lytyll ley hem in disches poure the sewe a bovyn and floresch hit withe anneys in comfite.

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Crotoun (Forme of Cury)

XXIV - FOR TO MAKE CRAYTOUN (Forme of Cury)

lix Cruton (Fourme of Curye [Rylands MS 7])

Craytoun (MS Douce 257)