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For to make noumbles in lent (Stewed Fish Intestines for Lent)
For to make noumbles in lent (Stewed Fish Intestines for Lent) is a traditional Medieval recipe for a classic stew o fish intestines and onions served in a sauce made from the fish blood thickened with bread and acidified with vinegar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Stewed Fish Intestines for Lent (For to make noumbles in lent).
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4–6
Rating: 
Tags : Bread RecipesVegetable RecipesBritish RecipesEnglish Recipes
Original Recipe
ffor ꞇo mae noumbles in lenꞇ
(from A Forme of Cury)
Ꞇe þe bloꝺe of pyes oþꝯ of cog anꝺ nyme þe pacꝯ of pies · of cong +̅ of grete coꝺlyng +̅ boyle ē ꞇenꝺur +̅ mynce ē male +̅ ꝺo ē þaꞇ bloꝺe ꞇae cruſtꝯ of wiꞇe breꝺe +̅ ſtrayne iꞇ þoɼow a cloꞇ +̅ þan [take] oynos y boyleꝺ +̅ y mynceꝺ · ꞇae peꝑ +̅ safɼo · wyne · ỽynegꝯ oþꝯ ayſel oþꝯ alegꝯ +̅ ꝺo þꝯꞇo +̅ ꝯue iꞇ forꞇ ·
Translation
Stewed Fish Intestines for Lent
Take the blood of pikes or of conger eels and take the paunches of pikes and of conger eeles and of large codling and boil them a little and mince them finely and cook them in the blood. Take the crusts of white bread and strain it through a cloth. Then take boiled and minced onions. Take pepper and saffron, wine vinegar or other vinegar or ale vinegar and mix with the other ingredients and serve it forth.
Modern Redaction
Ingredients:
100ml blood from pikes or conger eels
300g fish intestines (pikes, conger eels or
codling), thoroughly washed
50g breadcrumbs
2 onions, boiled until tender and finely minced
freshly-ground black pepper, to taste
generous pinch of saffron, crumbled
3 tbsp white wine vinegar
Method:
Take the fish entrails and add to a pan. Cover with water, bring to a boil and cook for about 40 minutes, or until very tender. Drain then chop the meats very finely.
Add the minced intestines to a pan with the blood and 100ml water. Bring to a simmer. In the meantime, mix the breadcrumbs with 100ml water in a pan. Bring to a simmer and cook until the mixture has thickened and the bread is very soft. Pass through a fine-meshed sieve then mix this into the fish blood and intestine mixture.
Now stir in the onions then season with black pepper, the saffron and the vinegar. Turn into a dish and serve immediately.
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