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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

Harbelet opyn. Smyte buttes of pork in pecys boyle hem in fayre watyr that they be ynowghe then do hem on a borde & do awey the skyn & the bonys hew hit small do hit in a fayre boll take ysope sage & percelly a grete quantite pike hit hew hit do hit in a vessell take fat of the same broth & do ther to boyle hit a lytyll & do to the flesch mynsyd datys clovis macys reysons of corauns pynes poudyr of gynger safron & salt & draw yolkes of eyron thorow a streynour put to sugure cull hem well to gedyr make rownd cofyns hardyn hem a lytyll in the oven then take hem out fill hem with a dysch full of the stuf set hem in the oven all opynly let hem bake thorow & serve hem forth.

Recipes with similar titles:

for mak hayrblad opyn (A Noble Boke off Cookry)