Nombles of Fish

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

The term “nombles” comes from “umbles”, which meant the offal or insides of any animal. It came to mean almost any kind of thickened mince or rissole made with meat or fish. The following recipe, only slightly adapted to suit modern tastes and available ingredients, is from A Noble Boke of Cookry for a pprynce Houssolde, a manuscript from Holkham dating from about 1480.