Mutton Mutterings

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)

 

 



"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)



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)

 



“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,



"Now the small Welsh mutton is acceptedly the best. The herds are free-ranging, and on most of the hills there is an abundance of wild thyme, the spicy herb which gives the Welsh mutton its characteristic flavour."

Food in England,
Dorothy Hartley (p139)



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



“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),



"A select company of the Bath footmen presents their compliments to Mr Weller...a friendly soiree consisting of a boiled leg of mutton, with caper sauce, turnips and potatoes."

Pickwick Papers,
(Hartley p151)



"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)



“This homely, but capital English joint…”

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



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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