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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

.xxxix. Charlet. Tak pork & seeth it wel, hewe hit smal, cast it in a panne, breke ayroun & do therto & swynge hit wel to geder, do therto cow mylk & safroun & boyle it to gyder, salt hit and messe hit forth.

Original manuscript image: f25v / f27r

Other versions of this recipe:

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

Charlet (Forme of Cury)

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)