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Xxiij - Nomblys Of The venyson


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

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.

autodoc



Other versions of this recipe:

Newe Noumbles Of Deer (Forme of Cury)

Newe nounbles of dere (Fourme of Curye [Rylands MS 7])

Nombles of Veneson (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Give it Forth  

Nomblys of þe venyson
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2017/05/harleian-ms-279-ab-1430-xxiij-nomblys.html






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