Mutton Mutterings

"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."

King,
(Hartley p147)



"Sante Julyane, in til his tyme was ne glotonne Na wont was moch to ete motone."

Legends of the Saints (1375),
(Hartley p1)



"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)



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)



Very fat Mutton may be salted to great advantage, and also smoked, and may be kept thus a long while. Not the shoulders and legs, but the back of the sheep. I have never made any flitch of sheep-bacon, but I will, for there is nothing like having a store of meat in a house. The running to the butcher's daily is a ridiculous thing.

Cottage Economy,
William Cobbett, 1822



"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."

Enquire Within,
1858 (Hartley p142)



“This homely, but capital English joint…”

Mrs Beeton’s Book of Household Management (1861) (p184),



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)

 



"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)



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.

Thirteenth-Century Verse,
(Hartley p135)



Events and News

MUCH ADO ABOUT MUTTON

Latest newsA new book has been published telling for the first time the story of mutton.
Read more