Barry’s Forgotten Recipes: Lamb (153 recipes)

Mother and Daughter Baking in the KitchenRediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

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  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1. Recipe: Baked Emince of Lamb in Green Peppers
  2. Recipe: Baked Mutton Chops and Potatoes
  3. Recipe: Belgian Lamb Chops
  4. Recipe: Belgian Roast Lamb
  5. Recipe: Belgian Roast Lamb
  6. Recipe: Bengal Curry of Lamb
  7. Recipe: Boned Leg of Mutton Roasted
  8. Recipe: Braised Leg of Mutton
  9. Recipe: Broiled Mutton Chops
  10. Recipe: Brown Fricassee of Lamb
  11. Recipe: Casserole of Lamb
  12. Recipe: Chinese Mutton
  13. Recipe: Crown Roast of Lamb
  14. Recipe: Epigramme of Lamb
  15. Recipe: Fried Lamb’s Liver and Bacon
  16. Recipe: Fried Mutton Chops, No. 1
  17. Recipe: Fried Mutton Chops, No. 2
  18. Recipe: Gâteaux de Lièvre
  19. Recipe: Haggis
  20. Recipe: Haggis (Scotch)
  21. Recipe: Hashed Mutton
  22. Recipe: How to Use Left-over Lamb
  23. Recipe: Individual Lamb Pies
  24. Recipe: Individual Lamb Potpies
  25. Recipe: Irish Mutton Stew
  26. Recipe: Irish Stew
  27. Recipe: Lamb Boiled with Ravoli
  28. Recipe: Lamb Chops
  29. Recipe: Lamb Cutlets
  30. Recipe: Lamb Haricot
  31. Recipe: Lamb Stew
  32. Recipe: Lamb’s Kidney’s in Brown Sauce
  33. Recipe: Lanb and Mutton Stews
  34. Recipe: Leg of Mutton ala Venson
  35. Recipe: Minced Lamb on Toast
  36. Recipe: Mutton Chops
  37. Recipe: Mutton Cutlets (Baked)
  38. Recipe: Mutton Kromeskys
  39. Recipe: Mutton Pudding
  40. Recipe: Mutton Rechauffée
  41. Recipe: Muttonettes
  42. Recipe: Polish Roast Mutton
  43. Recipe: Pressed Lamb
  44. Recipe: Roast Leg of Mutton or Lamb
  45. Recipe: Roast Mutton
  46. Recipe: Roast Quarter of Lamb
  47. Recipe: Roast Saddle of Mutton
  48. Recipe: Rolled Roast of Lamb
  49. Recipe: Scalloped Lamb or Mutton
  50. Recipe: Scalloped Mutton and Tomatoes
  51. Recipe: Scotch Baked Mutton
  52. Recipe: Scrambled Mutton
  53. Recipe: Sheep’s Tongue
  54. Recipe: Spanish Stew
  55. Recipe: Swedish Stewed Mutton
  56. Recipe: To Boil Mutton
  57. Recipe: To Roast Mutton
  58. Recipe: Turkish Lamb
  59. Recipe: Turkish Stewed Lamb

Recipe: Haggis

2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1 dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and salt to taste, and a little milk if needed. Swell the sago over the fire with as much water as it will absorb; when quite soft put into it the butter to melt, and, when melted, mix in the oatmeal and wheatmeal. Grate the onion, and whip up the eggs; mix all the ingredients together, not forgetting the herbs and seasoning. The whole should be a thick porridgy mass; if too dry add a little milk. Butter a PUDDING basin, pour into it the mixture, place a piece of buttered paper over it, tie a PUDDING cloth over the basin, and steam the haggis for 3 hours.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Haggis (Scotch)

Chop a sheep’s tongue, liver and heart and 1 pound of bacon. Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper and 1 teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of toasted oatmeal, 2 beaten EGGS and the grated rind and juice of a lemon. Then clean the pouch of the sheep and fill with the mixture. Lay in boiling water and let boil three hours. Serve with apple-Sauce.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Braised Leg of Mutton

This recipe can be varied either by preparing the leg with a stuffing, placed in the cavity after having the bone removed, or cooking it without. Having lined the bottom of a thick iron kettle or stewpan with a few thin slices of bacon, put over the bacon four carrots, three onions, a bunch of savory herbs; then over these place the leg of MUTTON. Cover the whole with a few more slices of bacon, then pour over half a pint of water. Cover with a tight cover and stew very gently for four hours, basting the leg occasionally with its own liquor, and seasoning it with salt and pepper as soon as it begins to be tender. When cooked strain the gravy, thicken with a spoonful of flour (it should be quite brown), pour some of it over the meat and send the remainder to the table in a tureen, to be served with the MUTTON when carved. Garnish the dish around the leg with potatoes cut in the shape of olives and fried a light brown in butter.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Leg of Mutton ala Venson

Remove all the rough fat from the MUTTON and lay it in a deep earthen dish; rub into it thoroughly the following: One tablespoonful of salt, one each of celery-salt, brown sugar, black pepper, English mustard, allspice, and some sweet herbs, all powdered and mixed; after which pour over it slowly a teacup of good vinegar, cover tightly, and set in a cool place four or five days, turning it and basting often with the liquid each day. To cook, put in a kettle a quart of boiling water, place over it an inverted shallow pan, and on it lay the meat just as removed from the pickle; cover the kettle tightly and stew for four hours. Do not lat the water touch the meat. Add a cup of hot water to the pickle remaining and baste with it. When done, thicken the liquid with flour and strain through a fine sieve, to serve with the meat; also a relish of currant jelly, the dame as for VENISON.
This is a fine dish when the directions are faithfully followed.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Mutton Rechauffée

Prepare and boil one quart of potatoes, (cost three cents;) slice the best part of the mutton remaining from the day before, saving all the scraps and trimmings, dip each slice in a beaten egg, or a little milk, (cost one cent,) roll it in bread crumbs, dried and sifted and fry them in sweet drippings. Serve the meat and potatoes together; they will cost about fifteen cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)

Recipe: Mutton Kromeskys

Cut cold mutton in half inch dice; chop one ounce of onion, and fry it pale yellow in one ounce of sweet drippings, (cost one cent;) add one ounce of flour, and stir until smooth; add half[Pg 59] a pint of water, two tablespoonfuls of chopped parsley, one level teaspoonful of salt, one level saltspoonful of white pepper, half a saltspoonful of powdered herbs, as much cayenne as can be taken up on the point of a very small penknife blade, and the chopped meat; the seasonings will cost about one cent; stir until scalding hot, add the yolk of one raw egg, (cost one cent,) cook for two minutes, stirring frequently; and turn out to cool on a flat dish, slightly oiled, or buttered, to prevent sticking, spreading the minced meat about an inch thick; set away to cool while the batter is being made.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)