“McNeill (1929) quotes a St Andrews professor describing the pies of his childhood which were made by the pie-wife: ‘Delightful as were her pigeon and apple pies, her chef-d’oeuvre…was a certain kind of mutton-pie. The mutton was minced to the smallest consistency, and was made up in standing crust, which was strong enough to contain the most delicious gravy… There were no lumps of fat or grease in them at all… They always arrived piping hot… It makes my mouth water still when I think of those pies.”
Traditional Foods of Britain: a regional inventory (2004) p212,
"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)
“This homely, but capital English joint…”
Mrs Beeton’s Book of Household Management (1861) (p184),
Rolled Loin of Mutton (Very Excellent)
INGREDIENTS. – About 6lbs of a loin of mutton, ½ teaspoonful of pepper, ¼ teaspoonful of pounded allspice, ¼ teaspoonful of mace, ¼ teaspoonful of nutmeg, 6 cloves, forcemeat, 1 glass of port wine, 2 tablespoonfuls of mushroom ketchup.
Mode. – Hang the mutton till tender, bone it, and sprinkle over it pepper, mace, cloves, allspice, and nutmeg in the above proportion, all of which must be pounded very fine. Let it remain for a day, then make a forcemeat, cover the meat with it, and roll and bind it up firmly. Half bake it in a slow oven, let it grow cold, take off the fat, and put the gravy into a stewpan; flour the meat, put it in the gravy, and stew it till perfectly tender. Now take out the meat, unbind it, add to the gravy wine and ketchup as above, give one boil, and pour over the meat. Serve with red-currant jelly; and, if obtainable, a few mushrooms stewed for a few minutes in the gravy, will be found a great improvement.
Time – 1½ hour to bake the meat, 1½ hour to stew gently.
Average cost, 4s. 9d. Sufficient for 5 or 6 persons.
Seasonable at any time.
Note. – This joint will be found very nice if rolled and stuffed, as here directed, and plainly roasted. It should be well basted, and served with a good gravy and currant jelly.
Mrs Beeton’s Book of Household Management (1861) (p181),
Lanoline and mutton fat were used as ointments on hill farms just as hog's lard or goose-grease were used on valley farms. On account of the extreme hardness of well-clarified mutton fat, when used as a basis for ointment it was usually warmed before being applied. For shepherds' or milkmaids' chapped or badly cracked 'winter' hands the sovereign cure was to warm the fat, when the hands were dipped in bodily, and the grease worked well in. The hands were then held under the cold tap and gently wiped. This treatment made it possible for the worker to carry on with his job without his hands being too sticky, and the ointment did not melt off easily during the day.
Food in England,
Dorothy Hartley (p159-60)
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,
"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)
“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,
"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)
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)
MUCH ADO ABOUT MUTTON
A new book has been published telling for the first time the story of mutton.