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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak Bruet of lombardye tak hennes conys or other flesshe soden tender and try it and put it in a pot do ther to mylk bred and yolks of eggs sodden hew and grind them and drawe them upe with juic of parsly put ther to grece or claryfied butter or the fat of pork and sesson it and salt and put ther to venygar and mak it lik blod with alkaned and serue it.

Other versions of this recipe:

FOR RO MAKE BRUET OF LOMBARDYE (Forme of Cury)

Recipes with similar titles:

Bruet of lumbardy (Recipes from the Wagstaff Miscellany)