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This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

How to bake pyes of Calves feet. Take Calves feet and wash them, boyle and blanch the haire of them, season them with cloves and mace, and a little pepper, vergious and sugar, dates, prunes, corance, and sweet butter, then make your paste of fine flowre with yolkes of Egges, and raise the Coffin square, when it if halfe baked, then take it out and put in Vergious and sugar with the yolks of hard Egs strained.