Noumbles
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "Noumbles". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Noumbles. XIII. Take noumbles of Deer oþer of oþer beest parboile hem kerf hem to dyce. take the self broth or better. take brede and grynde with the broth. and temper it up with a gode quantite of vyneger and wyne. take the oynouns and parboyle hem. and mynce hem smale and do þer to. colour it with blode and do þer to powdour fort and salt and boyle it wele and serue it fort.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Anoþer maner for noumbuls. Take þe noumbuls of þe veneson, In water and salt þo wasshe hom sone, And in twynne waters, þou schalt hom sethe. Grynd bred and peper with ale full smethe, With þe secunde brothe þou temper hit mun, And hew þy noumbuls alle and sum; And boyle þy sew, do hom þer inne, Of þys mater þer, no more ne myn. [Liber cure cocorum [Sloane MS 1986]]

To mak another nombles tak the nombles of venyson and wesche them in water and salt and sethe them in water and salt then tak brown bred pepper and ale and temper it with the secund brothe then hew the nombles and boile the sewe and serue it furthe. [A Noble Boke off Cookry]

To mak nombles tak hert middrif and kidney and hew them smalle and prise out the blod and sethe them in water and ale and colour it with brown bred or with blod and fors it with canell and galingalle and when it boilithe kole it a litille with ale and serwe it. [A Noble Boke off Cookry]

Nombuls. Take þo hert and þo mydruv and þe kydnere, And hew hom smalle, as I þe lere. Presse oute þe blode, wasshe hom þou schalle, Sethe hom in water and in gode ale. Coloure hit with brende bred or with blode. Fors hit with peper and canel gode, Sett hit to þo fyre, as I þe telle in tale. Kele hit with a litelle ale, And set hit downe to serve in sale. [Liber cure cocorum [Sloane MS 1986]]

.xiij. Noumbles. Take noumbles of deer or of other best, perboyle hem & kerve hem to dyce, take the self broth or betterm take brede & grynde with the broth, & temper hit up with a gode quantite of vyneger & wyne, take oynouns & perboile hem & mynce hem smal & do therto, colour hit with blode, & do therto poudour fort & salt & boile it wel & serve hit forth. [Fourme of Curye [Rylands MS 7]]

Numbles. Shall be ywhess clene in water and salt, and ysode in water / nym Cetera desunt. [Two Fifteenth-Century Cookery-Books]

XII - FOR TO MAKE NOMBLES. Nym the nomblys of the venysoun and wasch hem clene in water and salt hem and seth hem in tweye waterys grynd pepyr bred and ale and temper it wyth the secunde brothe and boyle it and hak the nomblys and do theryn and serve it forthe. [Forme of Cury]

Numbles. Shall be ywhess clene in water and salt, and ysode in water / nym Cetera desunt. [Two Fifteenth-Century Cookery-Books]

To mak nombles tak hert middrif and kidney and hew them smalle and prise out the blod and sethe them in water and ale and colour it with brown bred or with blod and fors it with canell and galingalle and when it boilithe kole it a litille with ale and serwe it. [A Noble Boke off Cookry]

XII - FOR TO MAKE NOMBLES. Nym the nomblys of the venysoun and wasch hem clene in water and salt hem and seth hem in tweye waterys grynd pepyr bred and ale and temper it wyth the secunde brothe and boyle it and hak the nomblys and do theryn and serve it forthe. [Forme of Cury]

.xiij. Noumbles. Take noumbles of deer or of other best, perboyle hem & kerve hem to dyce, take the self broth or betterm take brede & grynde with the broth, & temper hit up with a gode quantite of vyneger & wyne, take oynouns & perboile hem & mynce hem smal & do therto, colour hit with blode, & do therto poudour fort & salt & boile it wel & serve hit forth. [Fourme of Curye [Rylands MS 7]]

Nombuls. Take þo hert and þo mydruv and þe kydnere, And hew hom smalle, as I þe lere. Presse oute þe blode, wasshe hom þou schalle, Sethe hom in water and in gode ale. Coloure hit with brende bred or with blode. Fors hit with peper and canel gode, Sett hit to þo fyre, as I þe telle in tale. Kele hit with a litelle ale, And set hit downe to serve in sale. [Liber cure cocorum [Sloane MS 1986]]

Nombles. Nym þe nomblys of þe venysoun & wasch hem clene in water and salt hem, & seþ hem in tweye waterys. Grynd pepyr, bred & ale & temper it wyþ þe secunde broþe, & boyle it, & hak þe nomblys & do þeryn & serue it forþe. [MS Douce 257]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

venison
broth
bread
vinegar
wine
onions
blood
podour
salt


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:13>. Accessed on December 10, 2019, 2:18 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:13>. Accessed on December 10, 2019, 2:18 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:190>. Accessed on December 10, 2019, 2:18 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:13>. Accessed on December 10, 2019, 2:18 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:484>. Accessed on December 10, 2019, 2:18 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:12>. Accessed on December 10, 2019, 2:18 am.




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