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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

Bruet of Spayne. Cut venson yn longe leches & frye hem or rost hem with poudyres weshe hem in wyne take sygure & mylke of almondys clowys macyz and quibibis boyle hit to gedyr & seson hit up with poudyr & venyger.

Recipes with similar titles:

bruet spayne (A Noble Boke off Cookry)