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Tart Of Pickled Fish - England, 1378

bakery, ethnic, fish, main dish, medieval

1/2 cup (2 oz) figs
1/2 cup (2 oz) raisins
4 each apples; peeled, cored, and chopp
2 each pears; peeled, cored and choppe
1 cup wine
1/4 cup sugar
1/2 lb pickled salmon, cod, or haddock
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon whole allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 each 10 pastry shell, 1 deep
4 each prunes; stoned and quartered
4 each dates; pitted and quartered
4 each damsons, stoned & quartered

"Tart de Brylment" Take the figs and raisins, wash them in wine and mince with the apples and pears. Put in a pan with the wine and sugar, pickled fish, and chop finely. Mix in the spices and salt and cook together for 15 minutes. Leave to cool. Put the fish, and minced figs, raisins, apples, and pears into the pastry shell. Arrange the prunes, dates, and damsons on top and bake at 375f for 30 to 40 minutes. From _The Forme of Cury_, 1378 In _Seven Centuries of English Cooking_ Grove Press, 1992 By Maxime de la Falaise Typos by Jeff Pruett

Yield: 2 servings

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