Harrico Mutton
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- mutton rack
- salt
- pepper
- spice
- catsup
- butter
- brown flour
- carrots
- turnips
- green pickle
Instructions
- Take the nicest part of the rack and divide it into chops, with one bone in each.
- Beat them flat, sprinkle salt and pepper on them, and broil them nicely.
- Make a rich gravy out of the inferior parts, seasoned well with pepper, a little spice, and any kind of catsup you choose.
- When sufficiently done, strain it and thicken it with butter and brown flour.
- Have some carrots and turnips cut into small dice and boiled till tender, and put them in the gravy.
- Lay the chops in and stew them fifteen minutes.
- Serve them up garnished with green pickle.