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This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Rapee. Tak þe crustys of wyt bred & reysons & bray hem wel in a morter, & after temper hem vp wyþ wyn & wryng hem þorw a cloþ. & do þereto canel, þat yt be al colouryt of canel, & do þereto hole clowys, macys & quibibz. þe fysch schal be lucys oþer tenchis fryid, or oþer maner fysch so þat yt be fresch and wel yfryid; & do yt in dischis, & þat rape vpon, & serue yt forþ.

Recipes with similar titles:

rape (Two Fifteenth-Century Cookery-Books)

rape (A Noble Boke off Cookry)

Rape (Forme of Cury)

XLIX - FOR TO MAKE RAPY (Forme of Cury)

II - FOR TO MAKE RAPY (Forme of Cury)

XXVIII - For To Make Rapee (Forme of Cury)

lxxxj Rapey (Fourme of Curye [Rylands MS 7])

For to make a rape (Liber cure cocorum [Sloane MS 1986])

Rapy (MS Douce 257)

Rapy (MS Douce 257)