tag:blogger.com,1999:blog-24170237.post6832984677306673483..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Mutton with Lemons.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-24170237.post-27539339179266465502013-02-17T16:17:34.674+10:002013-02-17T16:17:34.674+10:00Hi Yubbadeb. A 'warme' or 'walm' w...Hi Yubbadeb. A 'warme' or 'walm' was a boiling, so the liquid was brought up to boiling, then turned down again. Very vague, I know, but anyone at the time would have understood. I have no idea how much time was left between 'warmes'!The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-80340123416111464422013-02-15T22:23:14.455+10:002013-02-15T22:23:14.455+10:00I asked a while ago about mutton here in the U.K.;...I asked a while ago about mutton here in the U.K.; apparently an abbattoir needs a special, and different license to slaughter sheep.Which costs. So as there is little public demand for mutton (because it is not offered)....<br />Tescos does have mutton/lamb mix mince, now.<br /><br />What would a 'warme' be? In what, filled with what, by what? And for how long?<br />Anyone got any information?<br /><br />Yubbadebnoreply@blogger.com