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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

.xlix. Tartlettes. Tak pork y sode & grynde hit smal with safroun, medle hit with ayroun & raysouns of coraunce & poudour fort & salt, make a foyle of dowh & close the fars therinne, cast the tartlettes in a panne with fayre watur boillyng & salt, tak of the clene flesche withoute ayroun & boyle it in gode broth cast therinne poudour douce and salt & messe the rartlettes in in dysches & held the sew theron.

Original manuscript image: f29v / f30r

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 (Forme of Cury)

Recipes with similar titles:

Tartelets (Recipes from the Wagstaff Miscellany)