Preserving Food Preserves Life, or, Mutton in the Pot
At first blush, it appears that people slaughtered sheep, being smaller than cattle or pigs, to cook and eat them in their entirety for feasts, or perhaps in times of famine. A closer look at the literature reveals that people also borrowed many of the methods used for preserving pork to mutton, including something called Macon, which took the place of bacon in Britain during the Second World War.* Many other ways for preserving mutton stem from the British Isles. […]
Categories: England, English Cooking, Food writing, Lamb, Mutton, Photography, Sheep • Tags: C. Anne Wilson, Darina Allen, David Hackett Fischer, Faroe Islands, Food Preservation, Hannah Glasse, Jennifer Stead, Lamb, Mutton, Peter Brears, Potted meat, Professor Gamgee
