Later On

A blog written for those whose interests more or less match mine.

Success! Harvy-Scarvy discovered!

with 5 comments

The New Yorker librarians are impressive. I emailed my query, and already have an answer.

harvy-scarvy-recipe1 (1)

The librarian reports:

It took me a while, the relevant hit was “relish.” I actually stumbled upon something else quite interesting along the way, which I suppose will appear in a Squib post soonish. More anon.

The reader’s memory is very good, only the time is a little off. The article, by M.F.K. Fisher, had the, if one can term it so, McCall-ian title of “The Golden Age of Pickling,” and appeared in the October 5, 1968 issue.

The dish is indeed called “Harvy-Scarvy.” I enclose a modified screen grab of page 110. Considering that the article has recipes for several different pickled dishes but only this one is mentioned by name in the archival writeup, we were pretty lucky. I guess the archivists of the day liked the name too!

The reproduction carries the recipe. UPDATE: Recipe also below for copy-and-paste.

UPDATE: A comment from a forum:

It appears in M.F.K. Fisher’s With Bold Knife & Fork (1968), which I have discovered is available at my library. Should make for fun reading!

It is in Chapter 17, THE SECRET INGREDIENT (PICKLES, ETC.): Edith’s Mustard Pickles, Pickled Zucchini, Anne Lodge’s Strawberry Preserves (Delaware), Edith’s Plum Conserve (Iowa via Pennsylvania), Lera’s Baked Fig Pickles, Lera’s Sweet Pickles, Addie’s Sisters Pickels, Baltimore Relish (Michigan?), Harvy-Scarvy (Norfolk, England), Indian Puchidee

UPDATE 2: To simplify your saving this recipe, here it is in a format you can copy and paste:

Harvy-Scarvy (Norfolk, England)

2 cups crisp celery
2 cups apples, cored but not peeled [red is prettiest: e.g., Brae Burn – LG]
2 cups onion
Salt, freshly ground pepper to taste
1/2 cup vinegar  [next time: 1/4 cup vinegar – LG]
1/2 cup salad oil [extra-virgin olive oil; next time: 1/3 cup – LG]

Chop apples and vegetables very fine, season, add vinegar and oil, and stir well. Chill for 1 or 2 hours, and stir again just before serving. Good with any cold meats, but preferably pork chops.

Written by LeisureGuy

22 February 2007 at 8:47 am

Posted in Daily life, Food, Recipes

5 Responses

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  1. That’s pretty neat. Now you just have to figure out if if tastes good!


    22 February 2007 at 9:43 am

  2. Oh, it tastes very good indeed. I used to make it years ago, and I just made it again recently for the leftovers from the rack of pork.

    For the apple, I suggest a red apple — Brae Burn is a good choice — for the color it adds.


    22 February 2007 at 9:45 am

  3. At least I got the ‘relish’ bit right.
    great work, and thanks for letting me know



    22 February 2007 at 1:05 pm

  4. I first found the recipe in a cookery book of the 1930s “The Viscount in the Kitchen” by the Vicomte de Mauduit, who lived in England at various times and cooked in various “great houses”. Having been an amateur aviator, he joined up in the French forces in WW1 and then in WW2, was probably shot down, and may have died in 1945 in the camp at Dachau. Harvy Scarvy is indeed given as a recipe from Norfolk, England.

    Timothy Keates

    13 May 2017 at 2:21 pm

  5. Thank you very much for so kindly posting that. I’m delighted to know more about harvy scarvy and now I want to roast a rack of pork so I can enjoy the leftovers with harvy scarvy.


    13 May 2017 at 2:32 pm

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