Noumbles and Rice Redaction by THL Dagonell Collingwood The following recipe is taken from "A Forme of Cury", a cookbook compiled around 1390 by the Master Cook of Richard II and presented to Queen Elizabeth I by Edward Lord Stafford. ORIGINAL "(Recipe #)XIII: Noumbles Take noumble of Deer op of op beef pboile hem kerf hem to dice. Take the self broth or butter, take brede and grynde with the broth and temp it up with a gode qutite of vyneg and wyne. Take the oynons and pboyle them and mynce hem smale and do th to color with blode and do th to powdo fort and salt and boyle it wele and sue it fort." TRANSLATION: #13: Organ meat "Take nombles (organ meat) of deer or of beef, parboil them and carve them to dice (small pieces). Take the sieved broth or butter, take bread and grind it with the broth and temper it with a good quantity of vinegar and wine. Take the onions and parboil them and mince them small and color them with (beef) blood and add 'powder fort' (strong powder) and salt and boil it well and serve it forth." The following recipe is from "The Closet of the Eminently Learned Sir Kenelme Digbie Opened" which was originally published in 1669. For his services to the crown, Sir Digbie was married to an heiress to give him lands and increase his station. However, the heiress was literally a teen-aged bride and Sir Digbie had to write down everything for her because she had never run a household before. The book is an excellent view into the daily life of a medieval household. "BOILED RICE DRY (pg. 145) The manner of boiling Rice to eat with Butter, is this. In a pipkin pour upon it as much water, as will swim a good fingers breadth over it. Boil it gently, till it be tender, and all the water drunk into the Rice; which may be in a quarter of an hour or less. Stir it often with a woodden spatule or spoon, that it burn not to the bottom: But break it not. When it is enough, pour it into a dish, and stew it with some Butter, and season it with sugar and Cinnamon. This Rice is to appear dry, excepting for the Butter, that is melted in it." The expression "eating humble pie" dates back to William the Conqueror. The lord of the manor dined on the venison meat of the deer, while the servants had to content themselves with the organ meats, known as 'nombles' or 'umbles'. The pun of 'humble' from the Latin 'humilis' meaning small, and 'umble' from the Latin 'lumulus' meaning loin, was too good for any punster to pass up, hence someone in a position of inferiority was said to "eat humble pie". "Powder fort" or strong powder, is a strong spice mixture that cooks made to their own liking ahead of time and kept at hand for use in cooking, much like modern cooks are likely to have Pumpkin Pie spice in their kitchen today. I use a variation of Cariadoc's recipe for strong powder: 1 part cloves, 1 part mace, 1 part crushed red pepper, 7 parts cinnamon, 7 parts ginger, 7 parts black pepper, all ground and blended. Cariadoc uses cubeb instead of crushed red pepper, but he was living in Chicago when he came up with this formula. Chicago has an extensive Chinatown where cubebs are easily available. My only reliable source of cubebs is "The Pepperer's Guild" at Pennsic War, so I use crushed red pepper instead. Like most SCA cooks, I have a fairly wide variety of vinegars to hand. As far as I'm concerned, white vinegar is a cleaning supply. I used a homemade red-wine based herbal vinegar for the vinegar and wine. Likewise, my beef broth is also homemade. I added the water the beef heart was parboiled in to it to supply the 'blode' for the recipe. :D Nombles and Rice: 1 beef heart 4 large onions 4 cups beef broth 1/2 cup red wine vinegar 1-1/2 cups bread crumbs 1 Tablespoon salt 1 Tablespoon 'strong powder' 2 cups Balsalmic rice 4-1/2 cups water 2 Tablespoons butter 2 teaspoons sugar 2 teaspoons cinnamon Parboil the beef heart until it cuts easily. Dice it into small chunks and set aside. Dice four large onions and parboil them. The original recipe says to parboil first, dice second, but I find it easier to dice the onion while it's solid. Drain and set aside. Boil two cups of rice in four and a half cups of water. Drain. Stir in butter, sugar and cinnamon and set aside. To four cups of beef broth, add one and a half cups of bread crumbs, and a half cup of red wine vinegar. I originally used a full cup which was just a little too much. :D Add one tablespoon of salt and one tablespoon of Strong Powder. Blend well. Add the beef and onions to the mixture, stir everything together and bring to a boil. Stir constantly, otherwise the bread crumbs scorch easily. When the beef is fully cooked and the mixture is hot, mix with rice and serve hot.