In the kitchens the famous cooks were preparing menus which included, for one course alone: ballock broth, caudle ferry, lampreys en gelatine, oysters in civey, eels in sorré, baked trout, brawn in mustard, numbles of a hart, pigs farsed .
The heart, lungs, liver, or other internal organs of a deer or other animal, used for food
numbles
Hyphenation
num·bles
Etymology
() From Middle French nombles (“loin of meat”), alteration (with dissimilation) of Old French and Anglo-Norman lumbles (“loins”), from Latin lumbulus, diminutive of lumbus (“loin”).