original text from about A.D. 1390
Take Brede and grate it. make a lyre of rawe ayrenn and do þerto Safroun and powdour douce. and lye it up with gode broth. and make it as a Cawdel. and do þerto a lytel verious.
(going over the recipes, it seems this entry is missing the rest--): "Take veel other motoun and smyte hit to gobettes, seeth hit in gode broth, cast therto erbes y hewe, gode wyne & a quantite of oynouns y mynced, poudour fort & safroun, & alye it with ayroun & verjous, but lat it not seeth after."
Take bread and grate it, make a lyre (thickener) of raw eggs and add to it saffron and powder douce (sweet spices). and bind it up with good broth. and make it as a Caudle. and put therein a little verjuice (sour liquid, usually, but not always, made with unripe fruit such as grapes). (cont.): Take veal or mutton and chop it in pieces, boil it in good broth, cast thereto chopped herbs, good wine and a quantity of minced onions, powder fort [strong spice mixture] and saffron, and temper it with eggs and verjuice, but do not let it boil again.