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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak rape of fisshe tak luces and tenches or other fisshe and fry them in oile then tak canelle and crusts of bred and bray them in a mortair and temper them with wyn clenssed throughe a clothe colour it with saffron cast in clowes maces quybibbes and boile it and lay the fisshe in a platter and the rape aboue and serue it.