This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at
MedievalCookery.com
Veel in bucnade. Chop vele in pecys do hit in a pot do ther to onyons cut grete & herbes & good pouderez clovys macyz sygure safron & salt & boyle hit with a lytyll swete broth than put ther to good cow mylke boyle hit up with yolkes of eyron lete hit be rennyng & serve hit forth & make hit with cowe mylke in this maner a fore sayd & thu mayste make hit with almond mylke in the same maner and when hit ys boyled sesyn hit up withe poudyr of gynger & vergeys.
Recipes with similar titles:
VEEL IN BUKNADE (Forme of Cury)
Cxvj Veel in buknade (Fourme of Curye [Rylands MS 7])