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This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Charlet. Recipe pork & seth it wele, & hew it small & cast it in a pan, & breke egges þerto & swyng all togydyre; & put þerto þe mylk of a kow & saferon, & bole it togydere, & salt it & serof.

Other versions of this recipe:

Charlet (Forme of Cury)

Charlet (Fourme of Curye [Rylands MS 7])

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)