Minced meat, typically pork, broth with finely chopped herbs and whole egg, baked in a dish. Later versions have a pastry case (Cury 1390, Austin 1440, Gerard 1597)
This is found in the 'The Forme of Cury' by the Chief Master-Cook of King Richard II - Foods of England has the Full Text HERE...
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)
Take Oynouns and erbes and hewe hem small and do žes to gode broth. and aray it as žou didest caboches. If žey be in fyssh day. make  on the same maner  with water and oyle. and if it be not in Lent alye it with zolkes of Eyren. and dresse it forth and cast žer to powdour douce.
Take onions and herbs and cut them small and do these to good broth. and arrange it as thou did with cabbages. If it be a fish day, make it in the same manner with water and oil, and if it be not in Lent mix it with yolks of eggs and dress it forth with a dusting of spice powder.
Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)
xxxj. Herbelade - Take Buttes of Porke, & smyte hem in pecys, & sette it ouer že fyre; & seže hem in fayre Watere; & whan it is y-sože y-now, ley it on a fayre bord, & pyke owt alle že bonys, & hew it smal, & put it in a fayre bolle; žan take ysope, Sawge, Percely a gode quantite, & hew it smal, & putte it on a fayre vesselle; žan take a lytel of že brože, žat že porke was sožin in, & draw žorw a straynoure, & caste to že Erbys, & ?if it a boyle; ženne take owt že Erbys with a Skymoure fro že brože, & caste hem to že Porke in že bolle; žan mynce Datys smal, & caste hem žer-to, & Roysonys of Coraunce, & Pyne?, & drawe žorw a straynoure ?olkys of Eyroun žer-to, & Sugre, & pouder Gyngere, & Salt, & coloure it a lytel with Safroune; & toyle yt with žin hond al žes to-gederys; žan make fayre round cofyns, & harde hem a lytel in že ovyn; žan take hem owt, & wyth a [leaf 43.] dyssche in žin hond, fylle hem fulle of že Stuffe; žan sette hem žer-in a-?en; & lat hem bake y-now, & serue forth.
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