Fruit was readily combined with meat, fish and eggs. The recipe for "Tart de brymlent", a fish pie from the recipe collection "Forme of Cury", includes a mix of figs, raisins, apples and pears with fish (salmon, codling or haddock) and pitted damson plums under the top crust. It was considered important to make sure that the dish agreed with contemporary standards of medicine and dietetics. This meant that food had to be "tempered" according to its nature by an appropriate combination of preparation and mixing certain ingredients, condiments and spices; fish was seen as being cold and moist, and best cooked in a way that heated and dried it, such as frying or oven baking, and seasoned with hot and dry spices; beef was dry and hot and should therefore be boiled; pork was hot and moist and should therefore always be roasted. In some recipe collections, alternative ingredients were assigned with more consideration to the humoral nature than what a modern cook would consider to be similarity in taste. In a recipe for quince pie, cabbage is said to work equally well, and in another turnips could be replaced by pears.