Take faire Ribbes of ffresh beef, And (if thou wilt) roste hit til hit be nygh ynowe; theñ put hit in a faire possenet; caste þer-to parcely and oynons mynced, reysons of corauns, powder peper, canel, clowes, saundres, safferoñ, and salt; theñ caste there-to wyñ and a litull vynegre; sette a lyd oñ þe potte, and lete hit boile sokingly on a faire charcole til hit be ynogh; þeñ lay the fflessh, in disshes, and the sirippe there-vppoñ, And serve it forth.
Harleian MS. 4016; Thomas Austin, Two Fifteenth-Century Cookery-Books; Gode Cookery
Take fayre beef of the rybbys of the fore-quarterys, an smyte in fayre pecys, and wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn an strayne it thorw a straynowr, an sette the same water and beef in a potte, an let hem boyle to- gederys; than take canel, clowes, maces, graynys of parise, quibibes, an oynons y-mynced, perceli, an sawge, an caste ther-to an let hem boyle to-gederys; an than take a lof of brede, and stepe it with brothe an vinegre, an than draw it throw a straynoure, an let it be stylle; an whan it is nere y-now cast the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and caste ther-to, an loke that it be poynant y-now, and serue forth.
Two Fifteenth-century Cookery Books; Maxime de la Falaise: Seven Centuries of English Cooking, Grove Press, London, 1992.