"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."
"For dinner we had salmon and leg of mutton; the salmon from the Dee, the leg from the neighbouring Berwyn...As for the leg of mutton it is truly wonderful; nothing so good had I ever tasted in the shape of a leg of mutton. The leg of mutton of Wales beats the leg of mutton of any other country, and I had never tasted a Welsh leg of mutton before. Certainly I shall never forget the first Welsh leg of mutton which I tasted, rich but delicate, replete with juices derived from the aromatic herbs of the noble Berwyn, cooked to a turn, and weighing just four pounds."
Wild Wales (Hartley p141)
"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,
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.
"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)
"Alice sat down, rather uncomfortable at the silence, and longing for someone to speak.
At last the Red Queen began. 'You've missed the soup and fish,' she said. 'Put on the joint!' And the waiters set a leg of mutton before Alice, who looked at it rather anxiously, as she had never had to carve one before.
'You look a little shy; let me introduce you to that leg of mutton,' said the Red Queen. 'Alice - Mutton; Mutton - Alice.' The leg of mutton got up in the dish and made a little bow to Alice; and she returned the bow, not knowing whether to be frightened or amused.
'May I give you a slice?' she said, taking up the knife and fork, and looking from one Queen to the other.
'Certainly not,' the Red Queen said, very decidedly:' it isn't etiquette to cut anyone you've been introduced to. Remove the joint!' and the waiters carried it off, and brought a large plum-pudding in its place."
Alice's Adventures in Wonderland: Through the looking-glass, Lewis Carroll (1872)
“Although we have heard, at various intervals, growlings expressed at the inevitable ‘saddle of mutton’ at the dinner-parties of our middle classes, yet we doubt whether any other joint is better liked, when it has been well hung and artistically cooked.”
Mrs Beeton’s Book of Household Management (1861) (p184),
"The supper was an excellent one too...the tea service was extremely plain...but the bread and mutton chops, and the butter, and even the tea, were such as Mrs Powell's china was never privileged to bear."
Susan Warner's description of a Welsh farmhouse, about 1850,
"If you wish mutton tendere it must be hung as long as it will keep; then a good eight-tooth (ie four-year old) mutton is as good eating as venison."
1858 (Hartley p142)
"Nowadays the hirsels upon the mountains keep the natural grouping and it is sometimes possible to buy the genuine lamb and elderly mutton, but the bringing down of the castrated rams to the lower pastures and finishing them off for meat is much more general...
Even under this rearrangement the mountain breeds never put on fat like the Lowland mutton, and the spicy thyme and herb fodder of the hills makes them much the best mutton obtainable."
Food in England,
Dorothy Hartley (p136)
MUCH ADO ABOUT MUTTON
A new book has been published telling for the first time the story of mutton.