37 A dish of pastries of fish
Scale the fish nicely, remove their skins and cut them in small pieces. Chop parsley and sage into it and add pepper and ginger and saffron. Mix it with wine. Make a thin dough (crust) and make it go all around (shape a pastry crust bottom), put in the fish, pour the wine into it, cover it with a thin dough (lid) and close it all around. Break a hole into the top and let it bake. This is also how you prepare chickens, beef, or birds. And serve it.
I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.