Harvey Scarvey

Later On

I just made a batch of Harvey Scarvey, relying on memory. I encountered it in an article (by MFK Fisher?) in the New Yorker in the early 70s, and it was said to be excellent with cold pork. I am cooking a pork roast with the intention of having leftover. The impetus to cook the pork was opening a jar of this mustard, which seems wonderful. (We already finished this one, which was indeed wonderful.)

Here’s the recipe as I made it this time. (If anyone has the archival New Yorker on hard drive, I would love to have the original. I doubt a search on “harvey scarvey” will find many hits.)

Harvey Scarvey

1 cup minced apple
1 cup minced onion
1 cup minced celery
2 Tbsp good extra-virgin olive oil
2 Tbsp sherry vinegar
good pinch of salt
several grindings black pepper

Mix well, refrigerate until…

View original post 31 more words


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s