xxiij - Nomblys of the venyson
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "xxiij - Nomblys of the venyson". [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:

xxiij - Nomblys of the venyson. Take the Nombles of Venysoun, an cutte hem smal whyle they ben raw; than take Freysshe brothe, Watere, an Wyne, of eche a quantyte, an powder Pepir an Canel, and let hem boyle to-gederys tyl it be almost y-now; An thenne caste powder Gyngere, an a lytil venegre an Salt, an sesyn it vp, an thanne serue it forth in the maner of a gode potage.



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]

Newe Noumbles Of Deer. XX.II. XIIII. Take noumbles and waisshe hem clene with water and salt and perboile hem in water. take hem up an dyce hem. do with hem as with ooþer noumbles. [Forme of Cury]

.liij. Newe nounbles of dere. Tak noumbles & waische hem clene with water & salt & perboyle hem in water, take hem up & dresse dyce hem do with hem as with other noumbles. [Fourme of Curye [Rylands MS 7]]

Nombles of Veneson. Take Nombles and kut hem small, whan they ben rawe; then take fressh broth, water, and wyne, of eche of hem y-lyche moche, pouder of peper, Canell, and boyle hem till it be almost ynogh, And then cast powder ginger there-to, And a litull vynegre; salt and ceson it vppe, and serue it forth for a gode potage. [Two Fifteenth-Century Cookery-Books]

Nombles of Veneson. Take Nombles and kut hem small, whan they ben rawe; then take fressh broth, water, and wyne, of eche of hem y-lyche moche, pouder of peper, Canell, and boyle hem till it be almost ynogh, And then cast powder ginger there-to, And a litull vynegre; salt and ceson it vppe, and serue it forth for a gode potage. [Two Fifteenth-Century Cookery-Books]

[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
wine
podour
pepper
cinnamon
ginger
vinegar
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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.


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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:23>. Accessed on October 23, 2019, 2:47 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:53>. Accessed on October 23, 2019, 2:47 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:53>. Accessed on October 23, 2019, 2:47 am.




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