Ab. 1420 A.D.
Lange Wortys de chare
—Take beeff and merybonys, and boyle yt in fayre water; þan take fayre wortys and wassche hem clene in water, and parboyle hem in clene water; þan take hem vp of þe water after þe fyrst boylyng, an cut þe leuys a-to or a-þre, and caste hem in-to þe beff, and boyle to gederys: þan take a lof of whyte brede and grate yt, an caste it on þe pot, an safron & salt, & let it boyle y-now, and serue forth.
Long Worts with meat
--Take beef and marrowbones, and boil it[actually, them] in fair[good] water; then take good worts[vegetables, likely leafy in this case] and wash them clean in water, and parboil him [them] in clean water; then take them up of the water [out of the water] after the first boiling [after it starts to boil], and cut the leaves in two or in three, and cast them into the beef, and boil together: than take a loaf of white bread and grate it, and cast it on the pot, (with) saffron and salt, and let it boil it enough, and serve forth.