To smoore a Racke
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To smoore a Racke". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To smoore a Racke, or ribbes of Mutton. CUt your Mutton in pieces, and split it with the backe of a Cliuer, and so put it into a Dish, and a piece of sweet Butter, and put it into the bottome of your Dish: then take a Fagot of sweet Hearbes, and grosse Pepper: stue them in a couered dish, with a little Salt: turne them now and then, and when they are enough put them in a cleane Dish with sippets. This Dish is best garnished with Barberryes, and Pepper.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
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