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This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

Meat roffioelen. Take pork meat that is fairly fat; it must also be fresh. This same meat, thoroughly boiled or just half boiled, that one shall chop up and grind [in a mortar]. And herein shall one put such spices as ginger, cinnamon, saffron, a little pepper, and apples. One shall grind this up together, very fine, with the aforementioned meat. One bakes these all hot in the oven or as one wishes.