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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

vj - Tartes of Fyssche. Take Fygys, and Roysoynys, and pike an sethe in Wyne; than take Costardys, Perys, and pare hem clene, and pike out the core, and putte hem in a morter with the frute; then tak Codlyng or haddok, other Elys, and sethe hem and pike owt the bonys, and grynd alle y-fere, and do ther-to a lytel wyne, and melle to-gederys: an do ther-to Canelle, Clowys, Mace3, Quybibe3, pouder Gyngere, and of Galyngale, and pepir, and Roysonys of coraunce, and coloure it with Safroun. When thou makyst thin cofyns, than take gode fat Ele, and culpe hym, and take owt the stonys of Datys, and farce hem; and blaunche Almaundys, and caste ther-to; but fyrste frye hem in Oyle, and couche al this a-mong, and bete thin cofyns with the ledys, and bake, and serue forth.

Other versions of this recipe:

Fish Tarts (Du fait de cuisine)

Tart of fish (Libro di cucina / Libro per cuoco)

TARTES OF FYSSHE (Forme of Cury)

Tartes of fysche (Fourme of Curye [Rylands MS 7])