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)



"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."

George Borrow,
Wild Wales (Hartley p141)



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

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



“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),



“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),



"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)



“This homely, but capital English joint…”

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



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)



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.

Mutton ,
Marking with Raddle



Some commercial firms pushed an oil-bound, lead-basis red paint upon hill shepherds, to use in place of the old mutton fat and earth raddle. As a result the chamois leather and skiver workers were worried by curious stains which appeared in the sides of their sheepskins - invisible till the skins had been far processed towards leather, when it showed up as a stain within the texture of the skin. The explanation was that the bought 'paint' had worked up the wool and, unlike the reabsorbed mutton fat and sedimentary colour, the paint stain had penetrated the skin and left a deposit therein.

Food in England,
Dorothy Hartley (p150)

 

 



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MUCH ADO ABOUT MUTTON

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