SC - Will's-Eel Stuffed with Salmon

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Subject: Will's- Eels Stuffed with Salmon
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Tart of Fysshe
This was sent to me without the source for the redaction by Lord Thorstein. I
expanded the original redaction to serve 175. 

>From FC 170:
Take Eelys and Salmon and smyte hem on pecys; & stewe it in almand mylke and
verious.  Drawe up on almand mylke wiþ þe stewe.  Pyke out the bones clene of
þe fyssh, and save pe myddell pece hoole of þe Eelys, & grynde þat ooþer
fissh smale, and do þerto powdor sugar, & salt and grated brede; & Fors þe
Eelys þerwith þeras þe bonys were;  medle þe ooþer dele of the fars & þe
mylke togider, an color it with sanders:  make a crust in a trap as before,
and bake it þerin and serve it forth
                                                                     
My Translation:
Take eels and salmon and smite them in pieces; and put it in almond milk and
verjuice. Make the almond milk with the stew (ed.:?). Pick out the bones
clean from the fish, and save the middle piece whole of the eels, and grind
that other fish small, and add powdered sugar, and salt and grated bread, and
stuff (force) the eels therewith thereas the bones were, mix the other part
of the (ground fish) and the milk together, and color it with sandlewood:
make a crust in a trap (ed.: a kind of dish?), and bake it therein and serve
it forth.
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Expanded redaction (Original recipe not mine). Once again this is not
necessarily my interpretation of the original recipe in which I would have
actually stuffed the eel after removing its bones. I also would have used
actual verjuice instead of lemon juice and several other minor detailswould
have been done differently. However, this and other recipes that I have
included in this feast are left as is in a spirit of co-operation with the
other head cook who has had no experience in this sort of thing. It is much
better to present a tried recipe that uses period ingredients than to test a
new version at the last minute.

Serves 175.

14 1/2 lbs eel, sliced, or fillet of sole
14 1/2 lbs salmon (slices or chunk)
pastry to line large plates or other shallow baking dishs
4 tblsp + 2 tsps salt
3 1/2 lbs ground almonds
juice of 14 lemons (approx. 14 tblsps)
14 slices white bread (made in to crumbs)
1 2/3 tsp cinnamon
1 2/3 tsp ginger
2/3 tsp nutmeg
7 tsps sugar

Put lemon juice, salt, and 14 tbsp of the almonds in a cooking pot in which
the fish will fit, and stir in a little water.  Put the salmon and eel in the
pot and add just enough more water to cover the fish.  Bring to a simmer and
cook gently for about ten minutes, then remove fish and allow to cool a few
minutes.  Strain broth and measure 1½ cups (add water if necessay); stir the
rest of the ground almonds into this broth and put it aside to steep while
you line the baking dish with pastry and remove skin and bones from the
poached fish.  Put bread in a blender container or bowl and pour some of the
almond milk over it (ca ½ cup); add the spices to this, along with the
skinned boned salmon, and blend, mash, or grind into a smooth thick paste.
    If you are using fish fillets, cut them in half lengthwise to make strips
about 1½ to 2 inches wide.  Roll these strips into round rings about 3 to 4
inches in diameter (with a hole about an inch in diameter in the middle),
arranging these rings in the pastry crust.  If using eel, it is easier to
stuff the center of the peices of eel before putting them in the pie shell.
 In either case, then, stuff centres with salmon mixture.  Then add the rest
of the almond milk to the salmon that is left (which shold be about half),
and blend again.  Pout this over the fish in the tart.  Bake at about 325º
for 40-50 minutes.  Serve hot. (I'm guessing this will serve 8-12)