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.xiij. Noumbles.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.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.

Original manuscript image: f16r / f16v

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Other versions of this recipe:

Anoþer maner for noumbuls (Liber cure cocorum [Sloane MS 1986])

Another nombles (A Noble Boke off Cookry)

Nombles (A Noble Boke off Cookry)

Nombuls (Liber cure cocorum [Sloane MS 1986])

Noumbles (Forme of Cury)

Numbles (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE NOMBLES (Forme of Cury)


Recipes with similar titles:

Nombles (MS Douce 257)




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