To Harrico Mutton

Take the nicest part of the rack, 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, season it 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, put them in the gravy, lay the chops in and stew them fifteen minutes; serve them up garnished with green pickle.