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.clxviij. tartes Of fysche.

This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at

.Clxviij. Tartes of fysche. Take eelys & sawmoun & smyte hem on pecys & stewe hyt in almaunde mylke & verjous. drawe up an almaunde mylke with the stewe. pyke out the bones clene of the fysch & save the myddel pece hole of the eelys & grynde that other fysch smale and do ther to poudour. sugur & salt & grated brede & force the eelys therwith there as the bones were. medle that otherdele of the fars & the mylk to gider & colour hit with saundres. make a crust in a traup as byfore & bake it ther inne and serve hit forth.

Original manuscript image: f79r / f79v


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 FYSSHE (Forme of Cury)

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