Beef y-stywyd

This is a medieval recipe for stewed beef which originated in England in the 15th century. The recipe is printed as I found it in the book I was reading.

Ingredients
1 1/2lbs beef
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon mace
1/4 teaspoon grains of paradise
1/4 teaspoon cubebs
1 medium onion, minced
1 tablespoon parsley
1/2 teaspoon sage
water
3 slices bread
100ml vinegar
pinch saffron
1/2 teaspoon salt

Method
Take fayre beef of the rybbys of the fore quarterys, an smyte in fayre pecys, an wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn, an strayne it thorw a straynowr, an sethe the same water and beef in a potte, an let hem boyle to-gederys; than take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste ther-to, an let hem boyle to-gederys; an than take a lof of brede, an stepe it with brothe an venegre, an than draw it thorw a straynoure, and let it be stylle; an whan it is nere y-now, caste the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and cast ther-to, an loke that it be poynaunt y-now, and serue forth.