Recipes > Meat > Lamb

Lamb

• Animelle al Sapor di Targone (Lamb's Fry)
       from The Cook's Decameron
• Baked Emince of Lamb in Green Peppers
       from Mrs. Wilson's Cook Book (1920)
• Baked Lamb
       from The Virginia Housewife (1860)
• Belgian Lamb Chops
       from 365 Foreign Dishes (1908)
• Belgian Roast Lamb
       from 365 Foreign Dishes (1908)
• Bengal Curry of Lamb
       from Mrs. Wilson's Cook Book (1920)
• Blanquette of Lamb
       from The Boston Cooking-School Cook Book (1896)
• Boiled Leg of Lamb a la Bechamel
       from The Book of Household Management (1861)
• Bone and Stuffed Shoulder of Lamb
       from Mrs. Wilson's Cook Book (1920)
• Braised Breast of Lamb
       from Miss Parloa's New Cook Book
• Braised Loin of Lamb
       from The Book of Household Management (1861)
• Breast of Lamb
       from The Boston Cooking-School Cook Book (1896)
• Breast of Lamb and Green Peas
       from The Book of Household Management (1861)
• Broiled Fore-Quarter of Lamb
       from The White House Cookbook (1887)
• Broiled Kidneys
       from Miss Parloa's New Cook Book
• Broiled Kidneys (a Breakfast or Supper Dish)
       from The Book of Household Management (1861)
• Broiled Lamb or Mutton Chops
       from The Boston Cooking-School Cook Book (1896)
• Brown Fricassy of Lamb
       from English Housewifry (1764)
• Costolette d' Agnello alla Costanza (Lamb Cutlets)
       from The Cook's Decameron
• Crown Roast of Lamb
       from Woman's Institute Library of Cookery, Volume 3
• Crown of Lamb
       from The Boston Cooking-School Cook Book (1896)
• Cutlets Served in Papillotes
       from Miss Parloa's New Cook Book
• Epigramme of Lamb
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Fillets of Lamb, Cherry Sauce
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Fore Quarter of Lamb
       from The Skilful Cook (1905)
• French Lamb Stew
       from Made-Over Dishes
• Fricassee of Lamb with Brown Gravy
       from The Boston Cooking-School Cook Book (1896)
• Fricassy of Lamb white
       from English Housewifry (1764)
• Fried Lamb
       from The Virginia Housewife (1860)
• Gewetsh (Servian)
       from The International Jewish Cook Book (1919)
• Hashed Lamb and Broiled Blade-Bone
       from The Book of Household Management (1861)
• Individual Lamb Pies
       from Woman's Institute Library of Cookery, Volume 3
• Individual Lamb Potpies
       from Mrs. Wilson's Cook Book (1920)
• Irish Stew
       from The International Jewish Cook Book (1919)
• Irish Stew with Dumplings
       from The Boston Cooking-School Cook Book (1896)
• Kidneys and Lettuce
       from The Belgian Cookbook (1915)
• Kidneys à la Maître d'Hôtel
       from Miss Parloa's New Cook Book
• Kohl-Rabi with Breast of Lamb
       from The International Jewish Cook Book (1919)
• Lamb Boiled with Ravoli
       from Mrs. Wilson's Cook Book (1920)
• Lamb Chops
       from The Book of Household Management (1861)
• Lamb Chops
       from Public School Domestic Science (1898)
• Lamb Chops with French Peas
       from Breakfast Dainties (1885)
• Lamb Croquettes
       from The Boston Cooking-School Cook Book (1896)
• Lamb Cutlets Mentone
       from Mrs. Wilson's Cook Book (1920)
• Lamb Cutlets and Spinach (an Entree)
       from The Book of Household Management (1861)
• Lamb Haricot
       from Mrs. Wilson's Cook Book (1920)
• Lamb Stew
       from The White House Cookbook (1887)
• Lamb Stew (Tocane)
       from The International Jewish Cook Book (1919)
• Lamb Stew with Tomatoes
       from Made-Over Dishes
• Lamb With Peas
       from The Italian Cook Book (1919)
• Lamb and Macaroni
       from The International Jewish Cook Book (1919)
• Lamb and Mutton Chops
       from Woman's Institute Library of Cookery, Volume 3
• Lamb and Mutton Stews
       from Woman's Institute Library of Cookery, Volume 3
• Lamb or Mutton in the Casserole
       from School and Home Cooking (1920)
• Lamb's Fry
       from The Book of Household Management (1861)
• Lamb's Kidneys I
       from The Boston Cooking-School Cook Book (1896)
• Lamb, to fricassee
       from The Lady's Own Cookery Book (1844)
• Lamb, to ragout
       from The Lady's Own Cookery Book (1844)
• Lambs' Kidneys II
       from The Boston Cooking-School Cook Book (1896)
• Lambs' Tongues Stewed
       from My Pet Recipes, Tried and True (1900)
• Lambs' Tongues in Jelly
       from Miss Parloa's New Cook Book
• Lambs' Tongues, Stewed
       from Miss Parloa's New Cook Book
• Left Over Lamb
       from Mrs. Wilson's Cook Book (1920)
• Leg of Lamb
       from The Italian Cook Book (1919)
• Leg of Lamb
       from The Skilful Cook (1905)
• Leg of Lamb boil'd with Chickens round it
       from English Housewifry (1764)
• Leg of Lamb à la Française
       from Miss Parloa's New Cook Book
• Leg of Lamb, to boil
       from The Lady's Own Cookery Book (1844)
• Leg of Lamb, with forcemeat
       from The Lady's Own Cookery Book (1844)
• Meat Pie
       from The International Jewish Cook Book (1919)
• Minced Lamb in Toast
       from The Boston Cooking-School Cook Book (1896)
• Minced Lamb on Toast
       from Woman's Institute Library of Cookery, Volume 3
• Minuta alla Milanese (Lamb's Sweetbread)
       from The Cook's Decameron
• Mutton or Grass Lamb Pie
       from The Lady's Own Cookery Book (1844)
• Mutton or Lamb Chops
       from The International Jewish Cook Book (1919)
• Pilaf
       from The International Jewish Cook Book (1919)
• Pressed Lamb
       from The White House Cookbook (1887)
• Roast Fore-Quarter of Lamb
       from The Book of Household Management (1861)
• Roast Lamb
       from The New Dr. Price Cookbook (1921)
• Roast Lamb
       from The Boston Cooking-School Cook Book (1896)
• Roast Lamb
       from American Cookery (1796)
• Roast Leg of Lamb
       from The Book of Household Management (1861)
• Roast Leg of Mutton or Lamb
       from Woman's Institute Library of Cookery, Volume 3
• Roast Quarter of Lamb
       from The White House Cookbook (1887)
• Roast Saddle of Lamb
       from The Book of Household Management (1861)
• Roast Shoulder of Lamb
       from Mrs. Wilson's Cook Book (1920)
• Roast Shoulder of Lamb
       from The Book of Household Management (1861)
• Roast Stuffed Shoulder of Lamb with Browned Potatoes
       from The New Dr. Price Cookbook (1921)
• Roast of Lamb
       from The Italian Cook Book (1919)
• Salmi of Lamb
       from The Boston Cooking-School Cook Book (1896)
• Savory Lamb Stew
       from The Suffrage Cook Book (1915)
• Scalloped Lamb
       from The Boston Cooking-School Cook Book (1896)
• Scalloped Lamb or Mutton
       from Woman's Institute Library of Cookery, Volume 3
• Shoulder of Lamb
       from The Italian Cook Book (1919)
• Shoulder of Lamb Stuffed
       from The Book of Household Management (1861)
• Shoulder of Lamb a la Beige
       from The Belgian Cookbook (1915)
• Shoulder of Lamb, Saddle of Lamb, Loin of Lamb
       from The Skilful Cook (1905)
• Shoulder of Lamb, grilled
       from The Lady's Own Cookery Book (1844)
• Spanish Stew
       from Woman's Institute Library of Cookery, Volume 3
• Spring Lamb Sandwiches
       from Sandwiches (1912)
• Stewed Breast of Lamb
       from The Book of Household Management (1861)
• String Beans With Lamb
       from The International Jewish Cook Book (1919)
• Stuffed Shoulder of Lamb
       from School and Home Cooking (1920)
• Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)
       from The Cook's Decameron
• Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)
       from The Cook's Decameron
• To Bake or Roast a Quarter of Lamb
       from Public School Domestic Science (1898)
• To Dress Lamb's Head and Feet
       from The Virginia Housewife (1860)
• To Fry Veal, Lamb or Pork
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Make a Rare Lamb Pie
       from The Queen-like Closet or Rich Cabinet (1672)
• To Roast Lamb
       from Directions for Cookery, in its Various Branches (1840)
• To Roast Veal and Lamb
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Roast the Fore-Quarter, etc. of Lamb
       from The Virginia Housewife (1860)
• To Stew Veal, Lamb or Pork
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To boil a Leg of Lamb, with the Loyn fry'd about it
       from English Housewifry (1764)
• Turkish Lamb
       from Woman's Institute Library of Cookery, Volume 3
• Turkish Stewed Lamb
       from 365 Foreign Dishes (1908)