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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

.lxvij. Let lardes. Tak persel & grynd it up with a litul cow mylk, medle hit with ayroun & lard y dyced, take mylk aftur that thou hast to doue & mynge therwith & make therof dyverse colours, if thou wolt have yelow: do therto safroun & no persel, yf thou wold have hit white: nother persel ne safroun, but do therto amydoun, yf thou wolt have rede: do therto saundres, if thou wolt have pownasse: do therto turnesole, if thou wolt have blak: do therto blod y sode & fryed & set on the fyre in as meny vessels as thou hast colours to, & seeth hyt wel & lay thes colours in a cloth, furst one & sithen another uppon him & sithen the thrydde & the ferth, & persse hit harde til hit be al out clene, whan hit is al cold, lesche it thynne, put hit inne a panne & frye hit wel & serve hit forth.

Original manuscript image: f37r / f37v

Other versions of this recipe:

Lede lardes (Liber cure cocorum [Sloane MS 1986])

Alayd mylk (A Noble Boke off Cookry)

Larded boiled meat (Le Viandier de Taillevent)

Larded milk (Le Viandier de Taillevent)

LARDY MILK (Le Menagier de Paris)

Ledlardes (A Noble Boke off Cookry)

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

Lete Lardes (Forme of Cury)

Lete Lorre (Thomas Awkbarow's Recipes (MS Harley 5401))

Letelorye (Forme of Cury)

Lete lorye (Fourme of Curye [Rylands MS 7])

Lethe lory (Two Fifteenth-Century Cookery-Books)

Letlardes (Two Fifteenth-Century Cookery-Books)

Let lory (Two Fifteenth-Century Cookery-Books)

To make lyede milke (Gentyll manly Cokere (MS Pepys 1047))

Lette lardes (Two Fifteenth-Century Cookery-Books)