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This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at MedievalCookery.com

A Tarte Pernusames. Tak fresch pork & sethz it & do awey the skyn & the bonys & grynd it in a morter tak good chese & cyy it & tempre al to gidre than tempre it with eyren do therinne almaund fryede & good poudre of galingale & clowes & qwybibes & sugre & salt & saffron & reysings with out thu pepynes & grynd al to gidre tak perterkes & ploveres & wodekokes & other smale brydds tak conyes & kerwe hem & frye hem as was forseyd & farse thi dat & mak dow & couche the tarte thus ferst ley at the than aftyr ley thi farse & ley a perty of flesch ther inne & than qwibebes & sugre & good poudre reysings & dats & pumbys & damacyns & fryed almaunds ley al this in the tarte & ley thin oth couche on thi farse colour it with saffron mak thin lowes & set it in the ovene.