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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cxl - Egredouncye. Take Porke or Beef, whether the lykey, and leche it thinne thwerte [correction; sic = MS. ywerte.] ; then broyle it broun a litel, and then mynce it lyke Venyson; choppe it in sewe, then caste it in a potte and do ther-to Freyssh brothe; take Erbis, Oynonys, Percely and Sawge, and other gode erbis, then lye it vppe with Brede; take Pepir and Safroun, pouder Canel, Vynegre, or Eysel Wyne, Brothe an Salt, and let 3et (Note: It) boyle to-gederys, tylle they ben y-now, and than serue it forth rennyng [correction; sic = rennyg].

Other versions of this recipe:

Browne in egurdouce (Two Fifteenth-Century Cookery-Books)

Egredoucetes (Two Fifteenth-Century Cookery-Books)

Egurdouce (Forme of Cury)

Egredouce (Fourme of Curye [Rylands MS 7])

EGURDOUCE OF FYSSHE (Forme of Cury)

Egredouce of fysche (Fourme of Curye [Rylands MS 7])

FOR TO MAKE EGARDUSE (Forme of Cury)

FOR TO MAKE AN EGGE DOWS (Forme of Cury)