Mutton Mutterings

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)



“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,



"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,
(Hartley p143)



"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)



“From Scriptural authority we learn many interesting facts as regards the sheep: the first, that mutton fat was considered the most delicious portion of any meat, and the tail and adjacent part the most exquisite morsel in the whole body; consequently, such were regarded as especially fit for the offer of sacrifice.”

Mrs Beeton’s Book of Household Management (1861) (p176),



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)

 



"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,
(Hartley p145)



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

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



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)



Events and News

MUCH ADO ABOUT MUTTON

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