The original recipe is taken from The Good Huswives Handmaid, originally published in 1588.
My Translation:How to make mincemeat of Portugal. Take a piece of a leg of mutton. Mince it small and season it with cloves, mace, pepper, and salt, and Dates minced with currants: then roll it into round rolls, and so into little balls,
and so boil them in a little beef broth and so serve them forth.
Combine lamb, currants, dates and spices, mixing well. Take meat mixture and form into ½ inch size balls. Place balls of meat into boiling beef broth, for about 10 to 15 minutes, stirring as needed until meat is fully
Fartes is in reference to "farcemeat" or a "force meat" a stuffing made of meat.
Sass, Lorna J. To the Queen's Taste: Elizabethan Feasts and Recipes Adapted for Modern Cooking. [New York]: Metropolitan Museum of Art, 1976. Print.
"The Good Huswifes Handmaide for the Kitchin, London 1594." The Good Huswifes Handmaide for the Kitchin, London 1594. N.p., n.d. Web. 26 Sept. 2012. <http://www.uni-giessen.de/gloning/tx/1594-ghh.htm>
The Good Huswifes Handmaide for the Kitchin ... Imprinted at London: By Richard Iones., 1594. Print.