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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

Chikens yne caudell. Take chikens & perboyle hem yn good licoure tyl they be ynowghe coloure the brothe with safron take up the chikens rese the whyngez and the thyys & the brestys a ley up the broth with yolkez of eyron in the maner of a caudell sesyn hit up with sygure & salt couche the chikens yn dishches & dresse the sewe a bovyn & strew on poudyr of gynger & serve hit forthe.