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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

To make leche lardys of iij colours. Take clene cow mylke and put hit in iij pottys breke to everych a queantyte of eyron as thu seist best ys to do rede colour with saundres & a nothyr with saveryn the iij with grene herbys put to everych a porcyon of clene larde of fat of bacon well sodyn & pertyd in iij pottys put to salt boyle hem all at ones stere hem well for brennyng yn the boylyng take hem downe cast hem in to a cloth everych a bove other and wynd the cloth to gedyr & presse out all the juse than take hem out all hole and make leches of hem and do iij or iiij leches in a dysch and serve hem forth.