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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

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])