[Sca-cooks] Original Recipe Wanted

[Johnna Holloway]

It's part of the Forme of Cury so you can find it in
Hieatt & Butler's Curye on Inglysch on page 134,
It's recipe 164.

Or online it's at
http://www.medievalcookery.com/cgi-bin/display.pl?foc:156

This is an excerpt from *Forme of Cury*
(England, 1390)
The original source can be found at the Project Gutenberg website 
<http://www.gutenberg.net/>

CRUSTARDES OF EERBIS ON FYSSH DAY. XX.VII. XVII. Take gode Eerbys and 
grynde hem smale with wallenotes pyked clene. a grete portioun. lye it 
up almost wiþ as myche verions as water. seeþ it wel with powdour and 
Safroun withoute Salt. make a crust in a trape and do þe fyssh þerinne 
unstewed wiþ a litel oile & gode Powdour. whan it is half ybake do þe 
sewe þerto & bake it up. If þou wilt make it clere of Fyssh seeþ ayrenn 
harde. & take out þe zolkes & grinde hem with gode powdours. and alye it 
up with gode stewes and serue it forth.

Johnnae



Helen Schultz wrote:
> I have a nifty recipe called "Crustardes of Eerbis on Fyssh Day" that is supposed to be from somewhere between the 14th and 19th century (although, I think it is earlier, based on the spelling of the title).  The book it is in doesn't list the actual Medieval recipe (sadly), but does reference one small part of it, again, with the 14th century type spellings.  I would love to find the original recipe if possible.  It is basically a kind of fish tartlet or pie, using Haddock, pepper and cinnamon for the main fish, and the sauce contains shelled walnuts, parsely, thyme, lemon balm (that is probably modern), rosemary, lemon juice (for the verjuice of the original recipe, the author says), and saffron.  I have made this as small individual tartlets (like little pillows) and they were very well received.  
> Any help would be more than welcome.
>
> ~~ Katarina Helene 
>