“Meat in mincemeat survived longest in the sheep-rearing district of Cumbria, where lamb or mutton was used in preference to beef. Recipes are quoted by the Women’s Institute (1937), Joan Poulson (1979), and Peter Brears (1991).”
Traditional Foods of Britain: a regional inventory (2004) p306,
"Never you mind about the piece of needlework, the tambouring and the maps of the world made by her needle. Get to see her at work upon a mutton chop, or a bit of bread and cheese, and if she deal quickly with them, you have a pretty security for that activity, without which a wife is a burden instead of being a help."
Cobbett, Advice to Young Men,
"But Mutton! Thou most nourishing of Meat!
Whose single joint may constitute a treat,
When made a Pudding you excel the rest
As mush as that of other food is best."
"Saddle of mutton from the Welsh hills, or Scotland, is a joint for an epicure. Let it be well hung, dust the entire joint with pepper and dry flour and strew it with powdered herbs..."
Food in England,
Dorothy Hartley (p140)
If you use mutton fat for cake-making (and it makes farmhouse gingerbread, apple cake and the homelier kinds of cake very well), beat it to a cream with the lemon juice, or a spoonful of cider, till it whips like snow.
Food in England,
Dorothy Hartley (p64)
"A select company of the Bath footmen presents their compliments to Mr Weller...a friendly soiree consisting of a boiled leg of mutton, with caper sauce, turnips and potatoes."
Of the sheep is cast away nothing,
His horns for notches-to ashes goeth his bones,
To Lordes great profit goeth his entire dung,
His tallow also serveth plastres, more than one,
For harp strings his ropes serve everyone,
Of whose head boiled whole and all
There cometh a jelly, and ointment full Royal.
For ache of bones and also for bruises
It is remedy that doeth ease quickly
Causing mens stark points to recure,
It doeth sinews again restore to life.
Black sheeps wool, with fresh oil of olive,
The men at armes, with charms, they prove it good
And at straight need, they can well staunch blood.
To dry a leg of mutton like a ham:
"Cut it like a Ham and take 2 oz salt-petre and rub the Mutton all over and let it lie a day and make a Pickle of Bay Salt and spring water and put the Mutton in and let it lie 8 days and take and hang it in a chimney for 3 weeks, and then boil it till it is tender.
The proper time to do this is in cold weather."
Eighteenth Century Recipe,
"Sante Julyane, in til his tyme was ne glotonne Na wont was moch to ete motone."
Legends of the Saints (1375),
The red earth gathered from the screes of Helvellyn (and sometimes other red pigment earths) are mixed with melted mutton fat to make the red paint or raddle with which sheep are marked.
Marking with Raddle
MUCH ADO ABOUT MUTTON
A new book has been published telling for the first time the story of mutton.