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TURNIP SAUCE. Pare half a dozen turnips, boil them in a little water, keep them shaking till they are done, and the liquor quite exhausted, and then rub them through a tammis. Take a little white gravy and cut more turnips, as if intended for harrico. Shake them as before, and add a little more white gravy.
The bones should be cut short, which the butchers will not do unless particularly desired. The best end of the neck may be boiled, and served with turnips; or roasted, or dressed in steaks, in pies, or harrico. The scrags may be stewed in broth; or with a small quantity of water, some small onions, a few peppercorns, and a little rice, and served together.
HARRICO OF VEAL. Take the best end of a small neck, cut the bones short, but leave it whole. Then put it into a stewpan, just covered with brown gravy; and when it is nearly done, have ready a pint of boiled peas, six cucumbers pared and sliced, and two cabbage-lettuces cut into quarters, all stewed in a little good broth. Add them to the veal, and let them simmer ten minutes.
HARRICO OF MUTTON. Remove some of the fat, and cut the middle or best end of the neck into rather thin steaks. Flour and fry them in their own fat, of a fine light brown, but not enough for eating. Then put them into a dish while you fry the carrots, turnips, and onions; the carrots and turnips in dice, the onions sliced. They must only be warmed, and not browned.
The first salutation I had, after seating myself in one of the stalls, was, "Ox tail, Sir; gravy soup; carrot soup, Sir; roast beef; roast pork; boiled beef; roast lamb; boiled leg of mutton, Sir, with caper sauce; jugged hare, Sir; boiled knuckle of veal and bacon; roast turkey and oyster sauce; sucking pig, Sir; curried chicken; harrico mutton, Sir."
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