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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

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.

Other versions of this recipe:

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

Another nombles (A Noble Boke off Cookry)

Nombuls (Liber cure cocorum [Sloane MS 1986])

Noumbles (Forme of Cury)

Noumbles (Fourme of Curye [Rylands MS 7])

Numbles (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE NOMBLES (Forme of Cury)

Recipes with similar titles:

Nombles (MS Douce 257)