Take Figs & seethe them up in Ale; then take when they are tender, & bray them small in a Mortar; then take almonds, & shred them therto smal; take pears, & shred them thereto ; take dates, & shred them thereto & Haddock or Ling, that is well soaked & tease therto then make thine stuffing, & roll lehthwise in thisne hand& lay them in flour, then make thine batter with ale & Flour, & fry them up brown in Oil; right so, make round-like Fritters in the manner beforesaid, & fry them up, & that is called Ragons, & then serve them forth.
Take a Thousand Eggs or More, a Collection of 15th Century Recipes, by Cindy Renfrow, pg. 71