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This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Farsure for chekyns. Take fressh porke, and fethe hit, and hew hit smal, and grinde hit wel; and put therto harde zolkes of egges, and medel hom wel togedur, and do therto raifynges of corance, and pouder of cancl, and maces, and quibibz (cubebs), and of clowes al hole; and colour hit with saffron, and do hit into the chekyns; and then parboyle hom, and roste, and endore (baste) hom with rawc zolkes of egges, and fiaume hom if hit be nede, and serve hit forthe.

Recipes with similar titles:

Farsure for chekins (Ancient Cookery [Arundel 334])