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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

Blaw maungere. Take a thike mylke of almonds blaunched & drawyn up with fayre watyr grynd ryce draw hem with the milke take brawn of capons fesauntes or of pertrysch sodyne tendyr & tesyd smalle put ther to sygure & salt loke hit be stondyn & dresse hit forth as ryse cut almonds in lenye frye hem a lytyll & medyll hem with sygure & plant clovys a bovyn and on fysch dayes take pyke or haddoke welle sodyn & pyke the fysch for the bones & rubbe hit in a streyner with youre hond that hit be smalle and do hit in the stede of fysh.