Tart de brymlent
PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Fish & fruit pie
175. Tart de brymlent. Take fyges & raysouns, & waisshe hem in wyne, and grinde hem smale with apples & peres clene ypiked. Take hem vp and cast hem in a pot wiþ wyne and sugur. Take calwer samoun ysode, oþer codlyng oþer haddok, & bray hem smal, & do þerto white powdours & hoole spices & salt, & seeþ it. And whanne it is sode ynowgh, take it vp and do it in a vessel, and lat it kele. Make a ciffyn an ynche depe & do þe fars þerin. Plaunt it above with prunes damysyns: take þe stones out; and wiþ dates quartered and piked clene. And couere the coffyn, and bake it wel, and serue it forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Tart de Brymlent. Take figs & raisins, & wash them in wine, and grind them small with apples & pears clean picked. Take them up and put them in a pot with wine and sugar. Take very fresh salmon boiled, or cod or haddock, and mince them small, & do there-to white powders & whole spices & salt, & boil it. And when it is cooked enough, take it up and do it in a vessel, and let it cool. Make a pie shell an inch deep & do the filling there-in. Place on top of this damson prunes: take the stones out; and with dates quartered and picked clean. And cover the pie, and bake it well, and serve it forth.
Place the figs, raisins, apples, & pears in a large pot; cover with wine and add sugar to taste - it should be just slightly sweet, but not overly so. Add fish, spices, & salt to taste. Bring to a boil, then reduce heat to a simmer. Allow the mixture to cook until it has reduced and thickened. Remove the spices in cheesecloth. Remove the pot from the heat and let cool. Place the filling in the pie shell and arrange the prunes and dates on top. Cover with the pastry lid. Bake until pastry is a golden brown. Serve forth!
A Boke of Gode CookeryMedieval Recipe Translations
Tart de brymlent © 2000 James L. Matterer
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