Harrico Mutton
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- mutton rack
- salt
- pepper
- spice
- catsup
- butter
- brown flour
- carrots
- turnips
- green pickle
Instructions
- Divide the nicest part of the mutton rack into chops with one bone in each. Beat them flat and sprinkle salt and pepper on them.
- Broil the chops nicely. Meanwhile, make a rich gravy from the inferior parts of the mutton, seasoning it well with pepper, a little spice, and catsup of your choice.
- When the gravy is sufficiently done, strain it and thicken it with butter and brown flour.
- Cut carrots and turnips into small dice and boil them until tender. Add them to the gravy.
- Lay the broiled chops in the gravy and stew them for fifteen minutes.
- Serve up garnished with green pickle.