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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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: Epigramme of Lamb

This is one of my favorite dishes, which I learned to make the first winter I had a Cooking School, and I believe that nearly every one who tries it will share my opinion of it. Choose as tender a two-pound breast of mutton as you can buy for about six cents a pound, boil it in two quarts of water about three quarters of an hour, or until you can easily pull out the bones, taking care to put it into boiling water, with a tablespoonful of salt, and skim it as often as any scum rises; when it is done, strain and save the pot-liquor for BREAD or RICE BROTH, pull out the bones from the breast of mutton,[Pg 60] lay it between two platters, and put a flat iron on it until it is cold. Then cut it in triangular pieces, taking care not to waste a scrap, roll the pieces in a beaten egg, (cost one cent,) and dried bread crumbs and fry them.

Use the pot-liquor in which it was boiled, with quarter of a pound of rice, for the next morning’s breakfast. The cost of both dishes will not exceed twenty cents.

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

Recipe: Individual Lamb Pies

Individual pies are always welcome, but when they are made of LAMB or MUTTON they are especially attractive. The proportions required for pies of this kind are given in the accompanying recipe.

INDIVIDUAL LAMB PIES

  •  2 c. diced LAMB or MUTTON
  •  1/2 c. diced carrots
  •  1/2 c. peas, cooked or canned
  •  1 c. gravy or thickened stock

Cut into small pieces any left-over LAMB or MUTTON. Cook the carrots until they are soft, add them, together with the peas, to the meat, and pour the gravy or thickened stock over all. Simmer gently for a few minutes. Line patty pans with a thin layer of baking-powder BISCUIT dough, fill with the mixture, and cover the top with another thin layer of the dough. Bake in a quick oven until the dough is baked.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Spanish Stew

Left-over pieces of MUTTON or LAMB may also form the foundation of a very appetizing dish known as Spanish stew. Here tomatoes are also used, and to give the stew flavor chilli Sauce is added.

SPANISH STEW
(Sufficient to Serve Six)

  •  2 Tb. butter.
  •  1 onion, sliced
  •  1 Tb. flour
  •  2 c. LAMB or MUTTON, diced
  •  1-1/2 c. stewed tomatoes
  •  1 c. stock or gravy
  •  1 Tb. chilli Sauce
  •  1 red pepper, cut fine
  •  2 tsp. salt

Put the butter in a frying pan and brown the sliced onion in it. Add the flour and meat, and after browning them pour in the stewed tomatoes and the stock or gravy. Season with the chilli Sauce, the red pepper, and the salt. Cover and let simmer until the whole is well thickened and blended.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Scalloped Lamb or Mutton

As a scalloped dish is usually pleasing to most persons, the accompanying recipe for scalloped LAMB or MUTTON will undoubtedly find favor. Both MACARONI and tomatoes are combined with the meat in this dish, but rice could be substituted for the MACARONI, if desired.

To make scalloped LAMB or MUTTON, arrange a layer of buttered crumbs in a baking dish, and on top of them place a layer of cooked MACARONI, a layer of meat, and then another layer of MACARONI. Over this pour enough stewed tomato to moisten the whole well. Season each layer with salt, pepper, and butter. Over the top, place a layer of buttered crumbs. Bake in a medium-hot oven until the whole is thoroughly heated.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Minced Lamb on Toast

Any LAMB that remains after a meal may be minced by chopping it fine or putting it through the food chopper. If it is then heated, moistened well with water or stock, and thickened slightly, it makes an excellent preparation to serve on toast.
After mincing lean pieces of left-over LAMB until they are very fine, put them in a buttered frying pan. Dredge the meat well with flour and allow it to brown slightly. Add enough water or stock to moisten well. Season with salt and pepper, cook until the flour has thickened, and then serve on toast.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Turkish Lamb

No left-over meat lends itself more readily to the preparation of made dishes than LAMB. Combined with tomatoes and rice and flavored with horseradish, it makes a very appetizing dish called Turkish LAMB. The accompanying recipe should be carefully followed in preparing this dish.

TURKISH LAMB
(Sufficient to Serve Six)

  •  2 Tb. butter
  •  1 onion, chopped
  •  1/2 c. rice
  •  1 c. water
  •  1 c. stewed tomatoes
  •  1-1/2 c. diced LAMB or MUTTON
  •  1 Tb. horseradish
  •  1 tsp. salt
  •  1/8 tsp. pepper

Put the butter in a frying pan and to it add the chopped onion and the dry rice. Cook until the rice is browned. Then pour in the water and tomatoes and add the meat, horseradish, salt, and pepper. Simmer gently until the rice is completely cooked.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)