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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"

Cxlij - Vyande Ryalle. Nyme gode Mylke of Almaundys, and do it in a potte, and sette it ouer the fyre, and styre it tyl it boyle almost; then take flour of Rys and of the selue Mylke, an draw it thorwe a straynoure, and so ther-with a-lye it tylle it be Chargeaunte, and stere it faste that it crouste no3t; then take owte of grece, and caste it thorw a Skymoure, and colour that Sewe ther-with; than take Sugre in confyte, and caste in y-now; sesyn it with Salt and ley thre lechys in a dysshe, and caste Aneys in comfyte ther-on, and thanne serue forth.

Other versions of this recipe:

VYANND RYAL (Forme of Cury)

Vyaund ryal (Fourme of Curye [Rylands MS 7])

A bake Mete Ryalle (Two Fifteenth-Century Cookery-Books)