Humbles or umbles, also known as numbles, are a term used in traditional British cuisine to refer to the edible organs and offal found in the abdominal cavity of animals, primarily deer or cattle. These parts include the heart, liver, kidneys, and other organs located in the lower abdomen, such as the intestines.
The term "humbles" originated from the Middle English word "umble," derived from the French word "nomble" or "noumbles," which referred specifically to the innards of a deer or boar. Over time, the term expanded to encompass the internal organs of other animals as well, such as cattle.
In culinary practice, humbles were commonly used and consumed during medieval times and into the early modern period. They were considered a humble and affordable source of sustenance, often reserved for more modest households or certain festive occasions. Humbles were utilized in various dishes, such as pies, sausages, or stews, providing a rich and distinctive flavor to the resulting dishes.
Today, the consumption of humbles has diminished in popularity, largely due to the modern preference for leaner cuts of meat. However, there remains a niche interest in traditional British cuisine, where humbles are still enjoyed and prepared, preserving a connection to the culinary customs of the past.
