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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To roast a Carpe or Tench with a Pudding in his belly. Take the Rones of a Pike and choppe them bery small, then put in grated bread, two or three egges, Currans, Dates, Suger, Sinamon and Ginger, and Mace, Pepper and salte, and put it in his bellye, and put him on a Broche, and make sweete sauce with Barberyes, or Lemmons minced, and put into the sweete sauce, and then put it on the Carpe, when you serue it vp.