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This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at MedievalCookery.com

A Tarte of Fysch. Tak fygges & reysingis & cyng[?] hem & do ther to freysch samoun or othyr maner of freysch fysch grynd alle to gyder temper hem up with almounde mylk & frye almounds in swete oyle & do therinne lye alle to gydr do ther to pouder of galingale reysings of coraunce quybybes & soden perys & schere hem & cast hem ther inne amonge alle to gidre & of ilk of the spyces kepe the halvendel with outen colour thi fars with saffroun & swet it with sugre. Tak laumpreys & laumprouws & elys & dares & roches & loches smeltys and other maner of freysch fysch & wete hem in flour frye hem in swete oyle & loke thu have dats farsed & plumbys damaycynis than go to the ovene & mak dowe & couche thi fars on this maner, fferst ley thi kake of dowe than tak thi fars & couche thi fryed fysch & thi dats farsed & plumbys & thi almondys & drengle it in swete oyle & poudre it with sugre & lay thou thi fars on this maner couche thi fars as thu wylt have hulke it & pinche it & mak thi lowes colour it with saffron & set it inne the ovene & yf you wylt hawe of foure coliurs make it as I have tawte of the tou or of the tothere.

Recipes with similar titles:

A Tarte of Fysche (Recipes from John Crophill's Commonplace Book)