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This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Moretruys of wresch fysch. Take hound fisch haddoc or codlyng sodyn pyke hit clene fro the bonnys take a wey the skyn grynd the lyver ther with grynd almonds with fresch fisch broth make a good mylke of almonds y blanched temper up the fisch ther with take payndemayn gratyd or sigure ther with set hit on the fyre when hit boyleth loke hit be stond[ing] messe hit forth & strew on blaunch poudour.