the entrails of a deer or other animal, used for food

listen to the pronunciation of the entrails of a deer or other animal, used for food
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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 entrails of a deer or other animal, used for food
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