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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Lamb with crab apple. Prepare the meat like I told you to, slice the apple's meat and remove it from the core, put it in cold water, and once the meat is cooked, take out the apples from the water, pass through a strainer the meat's water on top, then cook it, and when it's cooked, pass through a strainer it and bash it with your wooden spoon, paste it on the meat, don't cook it for it will become sour, add some parsley leaves and beef's water, if the lamb is bad.