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To Smoore A Racke

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

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.


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