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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

(title missing). every syde. kerve out keyntlyche kyrnels above in the maner of bate lyng, and dry hem hard in an ovene other in the sune. In the myddel coffyn do a fars of pork, with gode powdour and ayroun rawe with salt & colour hit with safroun. and do in a nother creme of almandes, & held in a nother creme of cowe mylke with ayroun. colour hyt with saundres. In a nother manere: fars of fyges. of raysouns. of apples. of peres. & holde hit browne. In a nother manere, do fars as to frytours blaunche. & colour hyt grene. put this in the ovene and bake hyt wel & serve hit foth with ew ardaunt.

Original manuscript image: f86r / f86v

Other versions of this recipe:

A Chewet of Stockefish (A NEVV BOOKE of Cookerie)

CHEWETES ON FYSSH DAY (Forme of Cury)

Chewetes on fysshe day (Liber cure cocorum [Sloane MS 1986])

To mak chewettes on fishe daies (A Noble Boke off Cookry)