Tart of pickled fish - england, 1378
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (2 oz) figs |
| ½ | cup | (2 oz) raisins |
| 4 | eaches | Apples; peeled, cored, and chopped |
| 2 | eaches | Pears; peeled, cored and chopped |
| 1 | cup | Wine |
| ¼ | cup | Sugar |
| ½ | pounds | Pickled salmon, cod, or haddock |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Whole allspice |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| 1 | each | 10\" pastry shell, 1\" deep |
| 4 | eaches | Prunes; stoned and quartered |
| 4 | eaches | Dates; pitted and quartered |
| 4 | eaches | Damsons, stoned & quartered |
Directions
"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