*  Exported from  MasterCook  *

                                 Noumbles

Recipe By     : The Forme of Cury in Pleyn Delit by Hieatt and Butler
Serving Size  : 4    Preparation Time :0:00
Categories    : Venison                          Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Beef kidney
     3/4   c            Beef broth
     1/4   c            Bread crumbs
   2       tb           Vinegar
     1/4   c            Wine, red -- or ale
   2                    Onion -- peeled
     1/4   ts           Ginger
     1/4   ts           Mace
     1/4   ts           Pepper
     1/2   ts           Salt -- or to taste

  Take noumbles of deer or other beest; parboil them; kerf them to
  dice. Take the self broth or better; take bread and grind with the
  broth; and temper it up with a good quantity of vinegar and wine.
  Take the onions and par-boil them, and mince them small and do
  per-to. Color it with blood and do per-to. Powder fort and salt,
  and boil it well, and serve it forth.
  
  Cover the kidneys with cold, salted water and bring to a boil; then
  pour off the water. Chop the kidneys into 1" cubes. Beat the bread
  crumbs into the broth, starting by moistening with just 1 to 2 tb,
  and stir in the wine and vinegar.
  
  Meanwhile, parboil the onions in salted water for about 5 minutes.
  Drain, and chop the onions. Add them along with seasonings and
  chopped kidneys to the sauce and bring to a simmer; cover and cook
  gently for 25 to 30 minutes.


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