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| Home -> [Game, Medieval, Stews, Venison] -> [Noumbles Recipe] |
Noumbles
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Game, Medieval, Stews, Venison |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Beef kidney | | 3/4
| cup | Beef broth | | 1/4
| cup | Bread crumbs | | 2
| tbsp | Vinegar | | 1/4
| cup | Wine, red, or ale | | 2
| | Onion, peeled | | 1/4
| tsp | Ginger | | 1/4
| tsp | Mace | | 1/4
| tsp | Pepper | | 1/2
| tsp | Salt, or to taste |
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Procedures:
| 1 | Take noumbles of deer oder or oder beest; parboile hem; kerf hem to dyce. | | 2 | Take the self broth or better; take brede and grynde with the broth; and temper it up with a gode quantite of vynegar and wyne. | | 3 | Take the oynons and par-boyle hem, and mynce hem smale and do per-to. | | 4 | Color it with blode and do per-to. | | 5 | Color it with blode and do per-to powdor fort and salt, and boyle it wele, and serue it forth. | | 6 | Cover the kidneys with cold, salted water and bring to a boil; then pour off the water. | | 7 | Chop the kidneys into 1" cubes. | | 8 | Beat the bread crumbs into the broth (starting by moistening with just a tablespoon or two) and stir in the wine and vinegar. | | 9 | Meanwhile, parboil the onions in salted water for about five minutes. | | 10 | Drain, and chop the onions. | | 11 | Add them along with seasonings and chopped kidneys to the sauce and bring to a simmer; cover and cook gently for 25-30 minutes. | | 12 | -- the forme of cury in pleyn delit by hieatt and butle |
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