The Forme of Cury version says:

Take Veel oþer Moton and smite it to gobettes seeþ it in gode broth. cast þerto erbes yhewe gode wyne. and a quantite of Oynouns mynced. Powdour fort and Safroun. and alye it with ayren and verious. but lat not seeþ after.

Which I render as:

Take veal or mutton and chop into small bites. Boil in good stock, then add chopped herbs, good wine, minced onion, mixed strong spices and saffron. Then mix with eggs and verjuice, but don’t put back on the heat.

I first made this from a version in a medieval cookbook, which specified mint and a bit of thyme as the chopped herbs. We still do that, because we always have lots of fresh mint in the garden, it goes well with lamb, and it makes a distinctive dish.

Here’s how we cook it today:

10kg lamb, buy it pre-chopped by arrangement with the butcher (feeds about 80)
4 litres of beef stock (can use stock cubes and water if budget is tight)
2 big onions or equivalent, minced or finely chopped
Small bunch of thyme – a commercial packet, or equivalent from your garden
2 tsp salt, 1 tsp pepper, 1 tsp cumin, 1 tsp tumeric
Big bunch of mint, stirred in at the end without further cooking
Small bunch of thyme – a commercial packet, or equivalent from your garden
Sometimes we put carrot half-rounds in, or swedes, as an extender, if meat is expensive.
Cook all this in a big pot or frying pan.
Good dash of lemon juice, verjuice or white wine vinegar at the end too.