Domestic Encyclopædia (1802)/Mutton

MUTTON, denotes the flesh of sheep, after they have been deprived of life.

The best and most nutritive mutton, is that of sheep which are at least three, but not more than six years old; and which have been reared on dry, sweet pastures. The meat afforded by such as have been fed on salt-marshes, or near the sea-coast, is likewise sweet and wholesome, for they have acquired both firmness and a fine flavour, from the saline particles abounding in such situations.

The flesh of ewes, and especially of wethers that have not been kept above the age before stated, is of a rich and invigorating nature; while that of rams is not only tough and coarse, but also has a strong, unpleasant taste. Young meat abounds with sweet juices; and is easy of digestion; though, if under three years of age, it seldom attains its peculiar rolish, and is generally somewhat ropy.

If a piece of mutton be designed for roasting, it will be advisable to expose it to the open air for several days, according to the state of the weather or season. Thus, it will afford a savoury dish, which is easily digested, and agrees with every healthy person. Mutton-fat, however, is with great difficulty converted into aliment, and ought therefore not to be eaten by invalids, or those whose organs of digestion are relaxed, or impaired by excess; as it coagulates in the stomach, and oppresses its action.

Mutton-suet dissolved in milk, or the feet of sheep boiled to the consistence of a jelly, afford excellent clysters, in complaints arising from an acrimony or irritability of the intestines, such as dysentery, &c.: the latter preparation, being a very nourishing dish, may also be eaten.