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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak hairblad opyne tak Buttes of pork and smyt them to peces boille them in faire water till they be enough do it on a bord and put away the skyne and the bones and hewe it small and put it in a fair bolle then tak parsly ysope and saige and hewe it smale and put it in a bolle do ther to fat of the brothe and boile them and put ther to the fleshe mynced dates clowes mace raissins of corans saffron salt pouder of guinger yolks of eggs and draw them throughe a strener and labour it to gedure welle and mak round coffins and hardyn them in an oven then tak them up and fill them with a dysshe with the stuf and set them in the ovene all opyne and let them bak and serue them.

Recipes with similar titles:

Harbelet opyn (Recipes from the Wagstaff Miscellany)