[Sca-cooks] Turk's Head Subtlety Recipe?

[ranvaig at columbus.rr.com]

>
>
>However, the instuctions are very confusing.  Has anyone had experience
>with this recipe before?
>

Here is another reference.  I'm not sure it makes anything clearer.
Ranvaig

http://cs-people.bu.edu/akatlas/Buch/recipes.html

95. Wilt du heidinische haubt (How you want to make Saracen head)
(This is a Turk's head recipe. See Curye On 
Inglysch.) Die heidenische haubt gemaht einen 
schoenen fladen von fleische. von vierteil 
hüenern wol gestrauwet. würfeleht epfele drin 
gesniten. und würtzez genue wol. und mengez mit 
eyern. und schiuzez in eynen ofen. und daz es 
werde gebacken. und leg ez uf ein schiben swene 
starcke spizze drin als einen vinger drin 
gestecket. ein bastel kopf druf gesetzet mit 
hüenren wol gefüllet. kalbes haubt drin gesoten 
geleit gantz uf einen rost wol beslagen mit 
eiern. daz es schoene werde von saffrane. 
gesetzet uf einen fladen und eyers totern herte 
drin gestozzen. in sin munt blumen gesniten won 
wizzen eiern wol gestrauwet in die haubt cleine 
gebacken. kuthen an spizze gestozzen. umme den 
fladen wol besetzet.
(For) the saracen head, a fine fladen of meat 
(is) made. From a quarter chicken well strewn. 
Diced apples therein cut. And spice it well 
enough. And mix it with eggs. And shove it in a 
oven, and that it will bake. And lay it on a 
sheet. Two strong spits therein as a finger 
therein stuck. A bastel head thereon set with 
chicken well filled. A calf head boiled therein, 
directed whole on a roast well covered with eggs, 
(so) that it fine will be from saffron. Set it on 
a fladen. And with hard egg yolks therein pushed. 
In his mouth, flowers cut from egg whites, well 
strewn in the head. Small baked cakes on spits 
pushed about the fladen well trimmed.