Tart de brymlent - a fish and fruit pie
Take fyges & raysouns, & waisshe hem in wyne, and grinde hem smale with apples & peres clene ypiked. Take hem vp and cast hem in a pot wiþ wyne and sugur. Take calwer samoun ysode, oþer codlyng oþer haddok, & bray hem smal, & do þerto white powdours & hoole spices & salt, & seeþ it. And whanne it is sode ynowgh, take it vp and do it in a vessel, and lat it kele. Make a ciffyn an ynche depe & do þe fars þerin. Plaunt it above with prunes damysyns: take þe stones out; and wiþ dates quartered and piked clene. And couere the coffyn, and bake it wel, and serue it forth.
Forme of Cury, 1390
Apples pears, peeled, cored, & chopped
Cooked Salmon, Cod, or Haddock meat, minced or shredded
Cinnamon Sticks, Black Peppercorns, Cloves, Ginger, Nutmeg. - wrapped up in a little bag
Raised pastry pie-case
Place the figs, raisins, apples, & pears in a large pot; cover with wine and add sugar to taste - it should be just slightly sweet, but not overly so. Add fish, spices, & salt to taste. Bring to a boil, then reduce heat to a simmer. Allow the mixture to cook until it has reduced and thickened. Remove the spices in cheesecloth. Remove the pot from the heat and let cool. Place the filling in the pie shell and arrange the prunes and dates on top. Cover with the pastry lid. Bake until pastry is a golden brown. Serve with bread and wine.