charlet

Ta {n} sey is good/hote wortes, or gruell of befe or of motto {n} is good. [t]  Gelly, mortrus, creme almondes, blau {n} che manger, Iussell, and charlet, cabage, and nombles of a dere, ben good/

Early English Meals and Manners Frederick James Furnivall 1867

Take and do þerto as to charlet yforced. and serue it forth.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

a pie, a pasty, a tart, a tartlet, a charlet (minced pork), apple-juice, a dish called jussell made of eggs and grated bread with seasoning of sage and saffron, and the three generic heads of sod or boiled, roast, and fried meats.

Old Cookery Books and Ancient Cuisine 2006