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This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at James L. Matterer's website

To make mortrose of Fyshe. Take hownde fyshe haddock or codlyng seth hit and pyke hit clene fro the bonys take a way the skyn and grynde the lyver ther with blanched almounds And temper thy mylke with the broth of the fresh Fyshe and make a gode mylke of do ther to myad of white brede and sugure set hit to the fyre when hit boylys loke hit be stondyng mese serue hit furth strow on Blawnche powdyr.

Other versions of this recipe:

Mortrews of fysshe (Liber cure cocorum [Sloane MS 1986])

Mortins of fisshe (A Noble Boke off Cookry)

MORTREWS OF FYSSH (Forme of Cury)

Mortrews of fysch (Fourme of Curye [Rylands MS 7])

Mortrowes of fissh (Two Fifteenth-Century Cookery-Books)

Mortrows on Fysh Dayes (Thomas Awkbarow's Recipes (MS Harley 5401))

To mak mortins of ffische (A Noble Boke off Cookry)

Mortrewes of Fysshe (Two Fifteenth-Century Cookery-Books)