Take the Umbles of a Deer and boil them tenderly, and when they are cold, chop them as small as Meat for minc'd Pyes, and shred to them as much Beef-Suet, six large Apples, half a Pound of Sugar, a Pound of Currans, a little Salt, and as much Cloves, Nutmeg and Pepper powder'd as you see convenient then mix them well together, and when they are put into the Paste, pour in half a Pint of Sack, the Juice of two Lemons and an Orange: and when this is done, close the Pye, and when it is baked, serve it hot to the Table.Since relocating from their stall at the Halifax Seaport Market in 2015, the collaboration between native New Zealander Noakes, wife Denise Noakes and business partner Shauna MacLean, has been attracting a regular flow of customers, swelled recently by an enticing article in local food and drink magazine, Halifax Curated. Original Receipt in ' The Country Housewife and Lady's Director' by Prof. Lay minced beef-suet in the bottom of the pie, or slices of interlarded bacon, and the umbles cut as big as small dice, with some bacon cut in the same form, and seasoned with nutmeg, pepper, and salt, fill your pyes with it, and slices of bacon and butter, close it up and bake it, and liquor it with claret, butter, and stripped tyme.īradley 1728 adds suet, apples, sugar, currants, spices, Sack and citrus juice. Original Receipt in ' The Accomplisht Cook' by Robert May, 1660 ( Robert May 1660) Sett hit to tho fyre, as I the telle in tale Presse oute the blode, wasshe hom thou schalle,Ĭoloure hit with brende bred or with blode Take tho hert and tho mydruv and the kydnere, Original Receipt in the verse cookery book ' Liber Cure Cocorum', 1430 ( Liber Cure 1430) In Samuel Pepys diary on 5th July 1662: "I having some venison given me a day or two ago, and so I had a shoulder roasted, another baked, and the umbles baked in a pie, and all very well done." And on 8th July 1663: "Mrs Turner came in and did bring us an Umble-pie hot out of her oven, extraordinarily good." I fancy it is just coincidence that we've ended up with two different words which look almost the same.
'Umble' seems to come, via Norman French, from the Latin 'lumb' meaning 'loins', whereas 'humble' comes from 'humilem', meaning 'lowly'.
This sounds plausible today, when we disdain offal and sell it off cheap, but kidneys, tripe and the rest were sometimes thought to be amongst the most prized bits - as you can see from the receipts here which adorn them with costly spices way beyond the reach of the humble. There is an often-repeated suggestion that Umbles were lower-class foods, so anyone who ate a pie of them was a humble and inferior person. It is not at all clear whether the phrase "to eat humble pie" meaning "to be very submissive" ( OED) is in any way connected, other than in the sound of the words, to 'Umble Pie'.
Umbles are the meaty parts of a beast's pluck - the heart, liver, kidneys and lungs - usually of a deer, but also of other animals.
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