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This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

Charlet. XXXIX. Take Pork and seeþ it wel. hewe it smale. cast it in a panne. breke ayrenn and do þerto and swyng it wel togyder. do þerto Cowe mylke and Safroun and boile it togyder. salt it & messe it forth.

Other versions of this recipe:

Charlet (Thomas Awkbarow's Recipes (MS Harley 5401))

Charlet (Fourme of Curye [Rylands MS 7])

Charlet (Liber cure cocorum [Sloane MS 1986])

Charlet (A Noble Boke off Cookry)

Charlet (A Noble Boke off Cookry)

Charlete (Two Fifteenth-Century Cookery-Books)

Charlette (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Charlet (Ancient Cookery [Arundel 334])

Charlet (Recipes from the Wagstaff Miscellany)

Charlet (Recipes from John Crophill's Commonplace Book)

Charlet (MS Douce 257)