TARTLETTES [1]. XX.II. X.
Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a foile of dowhz [2] and close the fars [3] þerinne. cast þe Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast þerto powdour douce and salt, and messe the tartletes in disshes & helde [4] the sewe þeronne.
[1] Tarlettes. Tartletes in the process. [2] foile of dowhz, or dowght. A leaf of paste. [3] fars. Forced-meat. [4] helde. Cast.