Title: Charlet (pork hash with egg)
 Categories: Pork, Medieval
      Yield: 4 Servings
 
      2 c  Pork, cooked; minced or
           -coarsely ground
      4    Egg; lightly beaten
      1 c  Milk
    1/2 ts Salt; or to taste
      1 pn Saffron
 
  Put the pork in a saucepan or skillet; mix in eggs beaten with milk
  and seasonings.  Cook, stirring, over low to medium heat until the
  sauce is quite well set. If it is cooked too quickly the eggs will
  curdle a little, but since the effect is simply scrambling, this is
  not a disaster. Take Pork and seeth it wel.  Hewe it smale; cast it
  in a panne. Breke ayren and do therto, and swyng it well togyder. Do
  therto Cowe mylke and Safron, and boile it togyder. Salt it & messe
  it forth.
  
                                  -- The Forme of Cury
                                     in Pleyn Delit
                                     by Hieatt & Butler