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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Cxv. Fylettes in galyntyne. Tak pork & rost hit til the blode be tryed out & the broth, take crustes of brede & bray hem in a morter and drawe hem thorow a cloth with the broth, thenne take oynouns & lesh hem on brede & do to the broth, & thanne take pork, leshe hit clene with a dressyng knyf & cast hit in to the broth & lat hit boyle til hit be more tendur, thanne tak that lyour ther to & thenne take a porcioun of peper & saundres & do ther to, an thanne take persel & ysope & mynce hyt smale & do therto, & thanne take rede wyne other whyte grese and raysound & do ther to and lete hit boyle a littul, and thenne serve hit forth.

Original manuscript image: f58r / f58v

Other versions of this recipe:

Felettes in galentyne (A Noble Boke off Cookry)

ffelettes in galentyne (Two Fifteenth-Century Cookery-Books)

Filetus in Galentine (Liber cure cocorum [Sloane MS 1986])

FYLETTES IN GALYTYNE (Forme of Cury)

Fylettes Of Galyntyne (Forme of Cury)

Fylettus in galentyne (Fourme of Curye [Rylands MS 7])

Fylettys en Galentyne (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Felettes in galentyne (Ancient Cookery [Arundel 334])