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This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at
MedievalCookery.com
Ffelets of porke yn doryd. Do awey the skyn of felets of porke & broch hem roste hem take poudyr bast hem take yolkes of eyron drawyn thorow a streynour when the felets be rostyd dry hem that no grece be rennyng uppon hem & endore hem with yolkes of eyron a fore sayde.