Search Results

This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

TARTES OF FYSSHE. XX.VIII. X. Take Eelys and Samoun and smyte hem on pecys. & stewe it in almaund mylke and verious. drawe up on almaund mylk wiþ þe stewe. Pyke out the bones clene of þe fyssh. and save þe myddell pece hoole of þe Eelys & grinde þat ooþer fissh smale. and do þerto powdour, sugur, & salt and grated brede. & fors þe Eelys þerwith þerer as þe bonys were medle þe ooþer dele of the fars & þe mylk togider. and colour it with saundres. make a crust in a trape as before. and bake it þerin and serue it forth.

Other versions of this recipe:

Fish Tarts (Du fait de cuisine)

Tartes of Fyssche (Two Fifteenth-Century Cookery-Books)

Tart of fish (Libro di cucina / Libro per cuoco)

Tartes of fysche (Fourme of Curye [Rylands MS 7])