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Nombles Of veneson


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"

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.

autodoc



Other versions of this recipe:

Newe Noumbles Of Deer (Forme of Cury)

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

Nomblys of the venyson (Two Fifteenth-Century Cookery-Books)




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