Inspired by a question asked about a recipe featured in "Pleyn Delit"
(this is the same recipe, however I took it upon myself to include the full recipe rather than the condensed version as found in the book)
Transcription (I believe I nabbed from here: http://quod.lib.umich.edu/cgi/t/text/tex
Schyconys with þe bruesse.—Take halfe a dosyn Chykonys, & putte hem in-to a
potte; þen putte þer-to a gode gobet of freysshe Beef, & lat hem boyle wyl;
putte þer-to Percely, Sawge leuys, Sauerey, noȝt to smal hakkyd; putte
þer-to Safroun y-now; þen kytte þin Brewes, & skalde hem with þe same broþe;
Salt it wyl; & but þou haue Beef, take Motoun, but fyrste Stuffe þin chekons in
þis wyse: take & seþe hard Eyroun, & take þe ȝolkys & choppe hem smal, &
choppe þer-to Clowys, Maces, Hole Pepir, & Stuffe þin chekonys with-al; Also put
hole gobettys & marye with ynne; Also þen dresse hem as a pertryche, & fayre
coloure hem, & ley vppe-on þis browes, & serue in with Bakoun.
My translation... with [notes] (more or less trying to keep the grammar in tact, not sure if I should or should not)
Chickens with the bruesse
Take a dozen chickens and put them into a pot; then put thereto a good bit
[gobbet- small piece] of fresh Beef and let him boil well; put thereto Parsley,
sage leaves, savoury, not hacked too small; put thereto enough saffron; then cut
thin Brewes [thin strips of bread prepared by soaking in broth], and scald them with the
same broth; Salt it well and but thou have beef, take mutton, but first stuff
your chickens in this manner: take and seethe eggs hard [hard boil the eggs] and
take the yolks and chop them small and chop thereto cloves, mace, whole pepper
and stuff your chickens with this; Also put whole pieces and marry within; Also
then dress him as a partridge and colour him fair and lay up on his browes [see: Brewes] and serve him with Bacon.