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This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Mortrews de chare. Take hennes and fresshe porke, y þe kenne, Sethe hom togedur alwayes þenne. Take hem up, pyke out þe bonys, Enbande þe porke, Syr, for þo nonys. Hew hit smalle and grynde hit wele, Cast it agayne, so have þou cele, In to þe brothe, and charge hit þenne With myed wastelle, as I þe kenne. Colour hit with safron, at þat tyde. Boyle hit and set hit doune be syde. Lye hit with ₃olkes of eren ry₃t, And florysshe þy dysshe with pouder þou my₃t.

Other versions of this recipe:

Mortreus de Chare (Two Fifteenth-Century Cookery-Books)

Mortrewys de Fleyssh (Two Fifteenth-Century Cookery-Books)