466 MEALS MEDICINAL. 
results. Dr. King Chambers has pronounced that a leg of 
Mutton is “the promised land to a convalescent patient.” 
Sheep thrive best in Scotland, and Mutton is such a constant 
dietetic resource there, that Scotch broth always means Scotch 
Mutton-broth. This Mutton is naturally accompanied therein 
with Scotch barley, and with turnips, upon which the sheep have 
mainly to live, and from which they partly derive the flavour 
of their flesh. Bread may be added in broken pieces, or in fried 
croutons of toast, pouring the hot liquid over the prepared 
bread in the soup tureen (Sowpe au pain of the French). The 
Gigot « sept heures, or Gigot la cuillére, is in France a leg of Mutton 
which has been cooked for several hours, when it may be carved 
with a spoon. Charles Dickens loved “a little supper, and a 
glass of something hot,” his favourite dish at that meal being 
a leg of Mutton boned, and stuffed with veal stuffing, and oysters. 
For the accompanying punch he had a special recipe of his own 
invention. There is a notable recipe for a similarly seasoned 
dish in the Fairfax MSS. of three hundred years ago “as to the 
roasting of a shoulder of Mutton with a stuffing of oysters, eggs, 
and sweet herbs mixed with white wine vinegar.” Dr. Kitchener, 
famous as author of The Cook’s Oracle, invited Pope, the well- 
known actor, to dinner, thus raising the highest expectations 
of this gourmet ; but the Doctor only gave him a roast leg of 
Mutton with boiled potatoes; and Pope to the end of his days 
denounced him as “an infernal impostor.” A stock dish of 
honour at a Boer table, (being placed in the centre of it), in the 
Transvaal, is boiled salt Mutton. A leg of Mutton which has 
first been salted, then soaked in water, and next coated with a 
paste made of mealie meal, is afterwards put into the oven for 
a short time to harden the covering; it is then taken out, and 
boiled, and proves very appetizing. At the commencement 
of the eighteenth century Mutton pies were much in popular 
esteem, being sold commonly in the streets as “‘ All hot ! all hot!’ 
Dr. Wharton, Professor of Poetry at the Oxford University, 
wrote an advertisement for promoting the sale of these com- 
modities :— 
** All ye who love what’s nice, and rarish 
At Oxford, in Saint Martin’s Parish, 
Ben Tyrrell, cook of high renown 
To please the palates of the gown, 
At threepence each makes mutton pies, 
Which now he hopes to advertise. 
