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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 pik in brasselle chope the pik when he is slit out and let the gebenes hong eche by othere then cast ther on salt and rost it on a gredirn and mak a cerip of the graue of the pik with sugur clowes maces pynes and alay it with chips of bred draw with wine pouder guingyure canelle and colour it with saffron put ther to venygar then lay the fishe in a chargiour and pour on the ceripe and serue it and in the same manner ye may mak tenches in celik.

Other versions of this recipe:

Pik in Brasy (A Noble Boke off Cookry)

Pike in brase (Two Fifteenth-Century Cookery-Books)

PYKES IN BRASEY (Forme of Cury)

Pykes in brasey. (Fourme of Curye [Rylands MS 7])