Noumbles
Description
This International bread features Beef kidney, Beef broth, Bread crumbs, Vinegar, Wine. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Take noumbles of Deer oder or oder beest; parboile hem; kerf hem to dyce.
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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.
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Take the oynons and par-boyle hem, and mynce hem smale and do per-to.
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Color it with blode and do per-to.
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Color it with blode and do per-to powdor fort and salt, and boyle it wele, and serue it forth.
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Cover the kidneys with cold, salted water and bring to a boil; then pour off the water.
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Chop the kidneys into 1" cubes.
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Beat the bread crumbs into the broth (starting by moistening with just a tablespoon or two) and
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stir in the wine and vinegar.
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Meanwhile, parboil the onions in salted water for about five minutes.
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Drain, and chop the onions.
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Add them along with seasonings and chopped kidneys to the sauce and bring to a
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simmer ;
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cover and
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cook gently for 25-30 minutes.
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The Forme of Cury in Pleyn Delit by Hieatt and Butler
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 750.7kcal
- % Daily Value *
- Total Fat 41.4g64%
- Saturated Fat 16.4g82%
- Cholesterol 212.2mg71%
- Sodium 2727.7mg114%
- Total Carbohydrate 12.0g4%
- Dietary Fiber 1.1g5%
- Sugars 0.2g
- Protein 72.5g145%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
ale, beef, boiling, bread, broth, crumbs, ginger, international, kidney, mace, noumbles, onion, peeled, pepper, red, salt, simmering, taste, title, vinegar
