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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

xxxj - Herbelade. Take Buttes of Porke, and smyte hem in pecys, and sette it ouer the fyre; and sethe hem in fayre Watere; and whan it is y-sothe y-now, ley it on a fayre bord, and pyke owt alle the bonys, and hew it smal, and put it in a fayre bolle; than take ysope, Sawge, Percely a gode quantite, and hew it smal, and putte it on a fayre vesselle; than take a lytel of the brothe, that the porke was sothin in, and draw thorw a straynoure, and caste to the Erbys, and 3if it a boyle; thenne take owt the Erbys with a Skymoure fro the brothe, and caste hem to the Porke in the bolle; than mynce Datys smal, and caste hem ther-to, and Roysonys of Coraunce, and Pyne3, and drawe thorw a straynoure 3olkys of Eyroun ther-to, and Sugre, and pouder Gyngere, and Salt, and coloure it a lytel with Safroune; and toyle yt with thin hond al thes to-gederys; than make fayre round cofyns, and harde hem a lytel in the ovyn; than take hem owt, and wyth a dyssche in thin hond, fylle hem fulle of the Stuffe; than sette hem ther-in a-3en; and lat hem bake y-now, and serue forth.

Other versions of this recipe:

ERBOLATES (Forme of Cury)

Erbolate (Fourme of Curye [Rylands MS 7])

ERBOWLE (Forme of Cury)

Erboule (Fourme of Curye [Rylands MS 7])

Hebolace (Forme of Cury)

Chebolace (Fourme of Curye [Rylands MS 7])

Herbe-blade (Two Fifteenth-Century Cookery-Books)

Arbolettys (Two Fifteenth-Century Cookery-Books)

Herbetella (Libro di cucina / Libro per cuoco)