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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 *"The cubeb,an aromatic pepper commonly used in medieval times, can still be bought in many spice
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