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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

Tartlettes. XX.II. X. Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a foile of dowhz and close the fars þerinne. cast þe Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast þerto powdour douce and salt, and messe the tartletes in disshes & helde the sewe þeronne.

Other versions of this recipe:

Tartlotes (Liber cure cocorum [Sloane MS 1986])

For to mak Tartolettes (A Noble Boke off Cookry)

TARTLETES (Forme of Cury)

Tartlettes (Fourme of Curye [Rylands MS 7])

Tartlets and other things (Le Menagier de Paris)

Tartlettes (Fourme of Curye [Rylands MS 7])

Recipes with similar titles:

Tartelets (Recipes from the Wagstaff Miscellany)