SC - Kiri's Asian Feast

[Elaine Koogler]

Question:
Was lenten food, that is, the recipes, ever served at non-Lenten times?

Could the following recipe be served cold?
Thanks, Phillipa
TART DE BRYMLENT    (A MEDIEVAL LENTEN TART)

Dough -- for 9 inch pie crust 
1 1/2 lb Salmon -- cod, haddock or a -mixture 
2 tb Lemon juice
 2 tb Butter 
2 ea Pears -- peeled, cored & thinly -sliced 
2 ea Apples -- peeled,cored & thinly -sliced 
1 c White wine 
2 tb Lemon juice 
2 tb Brown sugar 
5 ea Cubebs: , thinly crushed 
1/8 ts Cloves, ground 
1/8 ts Nutmeg 
1/4 ts Cinnamon 
1/2 c Raisins 
10 ea Prunes -- pitted & minced 
6 ea Dates -- minced 
6 ea Figs, dried -- minced 
3 tb Red currant jelly -- or Damson 

Preheat the oven to 425F and bake the pie crust for 10 minutes. Let cool. 
Cut the fish into 1 1/2" chunks, salt lightly ands sprinkle with 2 tbsp lemon 
juice. 
    Set aside. 
Melt the butter in a large, heavy skillet and toss the pear and apple slices 
in it until they    are lightly coated. 
Combine the wine, lemon juice, brown sugar, spices and dried fruits, and add 
to the  mixture in the skillet. 
Cover and simmer about 15 minutes or until the fruit is soft but still firm. 
Check the flavoring, and drain off excess liquid. 
Paint jelly on the pie crust. 
Combine fish chunks with fruit and place the mixture in the crust. 
Bake at 375F for 15-25 minutes, or until the fish flakes easily.