Recipes > Meat > Mutton

Mutton

• A Use for Cold Mutton
       from The Belgian Cookbook (1915)
• All Blaze
       from The Khaki Kook Book (1917)
• An Excellent Way to Cook a Breast of Mutton
       from The Book of Household Management (1861)
• Baby's Pesh-Pash
       from The Khaki Kook Book (1917)
• Baked Leg of Mutton
       from The Virginia Housewife (1860)
• Baked Minced Mutton (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Baked Mutton Chops and Potatoes
       from The White House Cookbook (1887)
• Baked Sheep's Heads
       from A Plain Cookery Book for the Working Classes (1852)
• Beef or Mutton Stew
       from Household Science in Rural Schools (1918)
• Beefsteak and Mutton Chops
       from The White House Cookbook (1887)
• Bobotee
       from Made-Over Dishes
• Boiled Breast of Mutton
       from The Virginia Housewife (1860)
• Boiled Breast of Mutton and Caper Sauce
       from The Book of Household Management (1861)
• Boiled Leg of Mutton
       from The Boston Cooking-School Cook Book (1896)
• Boiled Leg of Mutton
       from The White House Cookbook (1887)
• Boiled Leg of Mutton
       from The Book of Household Management (1861)
• Boiled Leg of Mutton
       from The Virginia Housewife (1860)
• Boiled Leg of Mutton
       from Public School Domestic Science (1898)
• Boiled Leg of Mutton
       from Fifty-Two Sunday Dinners (1913)
• Boiled Mutton
       from The Easiest Way in Housekeeping and Cooking (1903)
• Boiled Mutton
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Boiled Mutton
       from The Century Cook Book (1901)
• Boiled Neck of Mutton
       from The Book of Household Management (1861)
• Boiled Shoulder of Mutton
       from The Virginia Housewife (1860)
• Boiled Shoulder of Mutton With Onions
       from A Plain Cookery Book for the Working Classes (1852)
• Boned Leg of Mutton Roasted
       from The White House Cookbook (1887)
• Boned Leg of Mutton Stuffed
       from The Book of Household Management (1861)
• Boned Shoulder of Mutton
       from Recipes Tried and True (1894)
• Boudins
       from Made-Over Dishes
• Braised Fillet of Mutton, with French Beans
       from The Book of Household Management (1861)
• Braised Leg of Mutton
       from The Boston Cooking-School Cook Book (1896)
• Braised Leg of Mutton
       from The Art of Living in Australia (1893)
• Braised Leg of Mutton
       from The White House Cookbook (1887)
• Braised Leg of Mutton
       from The Book of Household Management (1861)
• Braised Mutton
       from My Pet Recipes, Tried and True (1900)
• Breaded Mutton Chops
       from The Boston Cooking-School Cook Book (1896)
• Breaded Mutton Chops
       from Fifty-Two Sunday Dinners (1913)
• Breast of Mutton
       from The Century Cook Book (1901)
• Breast of Mutton Stewed With Carrots
       from The International Jewish Cook Book (1919)
• Breast of Mutton and Peas
       from The Art of Living in Australia (1893)
• Breast of Mutton in Ragout
       from The Virginia Housewife (1860)
• Broiled Chops
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Broiled Mutton Chops
       from The White House Cookbook (1887)
• Broiled Mutton Chops
       from The Book of Household Management (1861)
• Broiled Mutton Kidney
       from The Italian Cook Book (1919)
• Broiled Mutton and Tomato Sauce (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Broiled Sheep's Kidneys
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Casserole of Mutton
       from Directions for Cookery, in its Various Branches (1840)
• Casserole of Rice and Meat
       from The Boston Cooking-School Cook Book (1896)
• China Chilo
       from The Book of Household Management (1861)
• Chine of Mutton roasted, with stew'd Sellery
       from English Housewifry (1764)
• Chine of Mutton, to roast
       from The Lady's Own Cookery Book (1844)
• Chinese Mutton
       from Foods That Will Win the War and How to Cook Them (1918)
• Chops Curried
       from The Curry Cook's Assistant (1889)
• Chops a la Maintenon
       from The Century Cook Book (1901)
• Chops en Papillote
       from The Boston Cooking-School Cook Book (1896)
• Chops à la Signora
       from The Boston Cooking-School Cook Book (1896)
• Costolette di Montone alla Nizzarda (Mutton Cutlets)
       from The Cook's Decameron
• Cured Mutton Hams
       from My Pet Recipes, Tried and True (1900)
• Curried Mutton
       from The International Jewish Cook Book (1919)
• Curried Mutton (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Curry Balls
       from Made-Over Dishes
• Curry of Mutton
       from Mrs. Wilson's Cook Book (1920)
• Curry of Mutton
       from Made-Over Dishes
• Cutlets of Cold Mutton (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Cutlets à la Maintenon
       from Directions for Cookery, in its Various Branches (1840)
• Côtelettes de Mouton à la Brunoise
       from Twenty-four Little French Dinners (1919)
• Dormers
       from The Book of Household Management (1861)
• English Mutton Sandwiches
       from Sandwiches (1912)
• Epigrammes
       from The Skilful Cook (1905)
• Faar I Kaal. Norwegian
       from Civic League Cook Book (1913)
• Filets Mignons aux Pommes de Terre
       from Twenty-four Little French Dinners (1919)
• Forc'd Leg of Mutton
       from English Housewifry (1764)
• Fried Mutton Chops No. 1
       from The White House Cookbook (1887)
• Fried Mutton Chops No. 2
       from The White House Cookbook (1887)
• Gigot de Mouton aux Épinards
       from Twenty-four Little French Dinners (1919)
• Haricot Mutton
       from The Skilful Cook (1905)
• Haricot Mutton
       from The Lady's Own Cookery Book (1844)
• Haricot Mutton (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Haricot Mutton Another Way
       from The Lady's Own Cookery Book (1844)
• Haricot Mutton I
       from The Book of Household Management (1861)
• Haricot Mutton II
       from The Book of Household Management (1861)
• Haricot of Mutton
       from Practical Suggestions for Mother and Housewife
• Haricot or Stew of Mutton
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Hashed Mutton
       from The White House Cookbook (1887)
• Hashed Mutton
       from The Book of Household Management (1861)
• Hashed Mutton
       from Directions for Cookery, in its Various Branches (1840)
• Hodge-Podge (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Hominy and Curried Mutton with Beets
       from Foods That Will Win the War and How to Cook Them (1918)
• Invalid's Cutlet
       from The Book of Household Management (1861)
• Invalid's Jelly
       from The Book of Household Management (1861)
• Irish Mutton Stew
       from 365 Foreign Dishes (1908)
• Irish Stew
       from Miss Parloa's New Cook Book
• Irish Stew
       from The Easiest Way in Housekeeping and Cooking (1903)
• Irish Stew
       from The White House Cookbook (1887)
• Irish Stew
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Irish Stew
       from Public School Domestic Science (1898)
• Irish Stew
       from The Skilful Cook (1905)
• Irish Stew
       from The Century Cook Book (1901)
• Irish Stew I
       from The Book of Household Management (1861)
• Irish Stew II
       from The Book of Household Management (1861)
• Italian Mutton Cutlets
       from The Book of Household Management (1861)
• Kabob, an India ragout, another way
       from The Lady's Own Cookery Book (1844)
• Kidneys and Mushrooms
       from The Skilful Cook (1905)
• Klopps
       from Made-Over Dishes
• Koorma (Arabian)
       from The Khaki Kook Book (1917)
• Kromeskys, with Spanish Sauce
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• 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)
• Leg of Mutton
       from Miss Parloa's New Cook Book
• Leg of Mutton
       from A Poetical Cook-Book (1864)
• Leg of Mutton
       from The Italian Cook Book (1919)
• Leg of Mutton
       from The Lady's Own Cookery Book (1844)
• Leg of Mutton
       from The Skilful Cook (1905)
• Leg of Mutton in Casserole
       from The Italian Cook Book (1919)
• Leg of Mutton in the French fashion
       from The Lady's Own Cookery Book (1844)
• Leg of Mutton or Beef, to hash
       from The Lady's Own Cookery Book (1844)
• Leg of Mutton or Beef, to hash another way
       from The Lady's Own Cookery Book (1844)
• Leg of Mutton with Caper Sauce
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Leg of Mutton á la Venison
       from The White House Cookbook (1887)
• Lingue di Castrato alla Cuciniera (Sheep's Tongues)
       from The Cook's Decameron
• Liver Rolls
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Liver and Bacon
       from The Skilful Cook (1905)
• Loin of Mutton in the Pot
       from The Belgian Cookbook (1915)
• Loin of Mutton, to stew
       from The Lady's Own Cookery Book (1844)
• Meat and Split Pea Curry
       from The Khaki Kook Book (1917)
• Meat, half-roasted or under-done
       from The Lady's Own Cookery Book (1844)
• Minced Mutton
       from The Boston Cooking-School Cook Book (1896)
• Mock Venison
       from Practical Suggestions for Mother and Housewife
• Mutton
       from The Virginia Housewife (1860)
• Mutton Chops
       from Mrs. Wilson's Cook Book (1920)
• Mutton Chops
       from Miss Parloa's New Cook Book
• Mutton Chops
       from Directions for Cookery, in its Various Branches (1840)
• Mutton Chops
       from The Virginia Housewife (1860)
• Mutton Chops
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Mutton Chops in Batter
       from The Art of Living in Australia (1893)
• Mutton Chops with Fried Tomatoes and Sauce
       from Breakfast Dainties (1885)
• Mutton Chops, or Steaks
       from A Plain Cookery Book for the Working Classes (1852)
• Mutton Club Sandwiches
       from Sandwiches (1912)
• Mutton Collops
       from The Belgian Cookbook (1915)
• Mutton Collops (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Mutton Curry
       from The Boston Cooking-School Cook Book (1896)
• Mutton Curry
       from The Curry Cook's Assistant (1889)
• Mutton Cutlets (Baked)
       from The White House Cookbook (1887)
• Mutton Cutlets and Filet of Veal
       from The Italian Cook Book (1919)
• Mutton Cutlets with Mashed Potatoes
       from The Book of Household Management (1861)
• Mutton Cutlets à la Macédoine
       from The Skilful Cook (1905)
• Mutton Cutlets à la Maintenon
       from The Boston Cooking-School Cook Book (1896)
• Mutton Cutlets à la Milanaise
       from The Skilful Cook (1905)
• Mutton Cutlets à la Rachel
       from The Skilful Cook (1905)
• Mutton Cutlets, Breaded
       from Miss Parloa's New Cook Book
• Mutton Cutlets, Crumbed
       from Miss Parloa's New Cook Book
• Mutton Harico
       from Directions for Cookery, in its Various Branches (1840)
• Mutton Kidney Fried
       from The Italian Cook Book (1919)
• Mutton Kromeskys
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Mutton Pie
       from The Book of Household Management (1861)
• Mutton Pie (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Mutton Pudding
       from The White House Cookbook (1887)
• Mutton Pudding
       from The Book of Household Management (1861)
• Mutton Roast
       from Civic League Cook Book (1913)
• Mutton Réchauffé, Creole Style
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Mutton Sandwiches
       from Sandwiches (1912)
• Mutton Stew
       from The Belgian Cookbook (1915)
• Mutton Stew
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Mutton and Onions
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Mutton chops, to stew
       from The Lady's Own Cookery Book (1844)
• Mutton cutlets
       from The Lady's Own Cookery Book (1844)
• Mutton cutlets, with onion sauce
       from The Lady's Own Cookery Book (1844)
• Mutton hams, to make
       from The Lady's Own Cookery Book (1844)
• Mutton in epigram
       from The Lady's Own Cookery Book (1844)
• Mutton or Grass Lamb Pie
       from The Lady's Own Cookery Book (1844)
• Mutton or Ham Bone and Potatoes
       from The Art of Living in Australia (1893)
• Mutton or Lamb Chops
       from The International Jewish Cook Book (1919)
• Mutton rechauffée
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Mutton to eat like Venison
       from The Lady's Own Cookery Book (1844)
• Mutton with Anchovy
       from Made-Over Dishes
• Mutton with Barley
       from School and Home Cooking (1920)
• Mutton, Réchauffé
       from Miss Parloa's New Cook Book
• Mutton-Chops
       from English Housewifry (1764)
• Muttonettes
       from The White House Cookbook (1887)
• Neck of Mutton
       from The Skilful Cook (1905)
• Neck of Mutton, to boil
       from The Lady's Own Cookery Book (1844)
• Neck of Mutton, to fry
       from The Lady's Own Cookery Book (1844)
• Neck of Mutton, to roast
       from The Lady's Own Cookery Book (1844)
• Newmarket John
       from The Lady's Own Cookery Book (1844)
• Pan-broiled Chops
       from The Boston Cooking-School Cook Book (1896)
• Persian Dish
       from The Compleat Cook (1658)
• Petto di Castrato all'Italiana (Breast of Mutton)
       from The Cook's Decameron
• Petto di Castrato alla Salsa piccante (Breast of Mutton)
       from The Cook's Decameron
• Pilau
       from Made-Over Dishes
• Pilaw, an Indian dish
       from The Lady's Own Cookery Book (1844)
• Polish Roast Mutton
       from 365 Foreign Dishes (1908)
• Ragout of Cold Neck of Mutton (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Ragout of Mutton
       from Miss Parloa's New Cook Book
• Ragout of Mutton
       from The Belgian Cookbook (1915)
• Ragout of Mutton
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Ragout of Mutton or Lamb
       from The Century Cook Book (1901)
• Rechauffe of Cold Mutton
       from The Century Cook Book (1901)
• Roast Haunch of Mutton
       from The Book of Household Management (1861)
• Roast Kid with Venison Sauce
       from The Belgian Cookbook (1915)
• Roast Leg of Mutton
       from The Book of Household Management (1861)
• Roast Leg of Mutton
       from The Century Cook Book (1901)
• Roast Leg of Mutton or Lamb
       from Woman's Institute Library of Cookery, Volume 3
• Roast Loin of Mutton
       from The Book of Household Management (1861)
• Roast Loin of Mutton
       from The Century Cook Book (1901)
• Roast Mutton
       from Mrs. Wilson's Cook Book (1920)
• Roast Mutton
       from The White House Cookbook (1887)
• Roast Mutton
       from American Cookery (1796)
• Roast Mutton With Potatoes
       from The International Jewish Cook Book (1919)
• Roast Neck of Mutton
       from The Book of Household Management (1861)
• Roast Saddle of Mutton
       from Woman's Institute Library of Cookery, Volume 3
• Roast Saddle of Mutton
       from The Book of Household Management (1861)
• Roast Saddle of Mutton
       from The Century Cook Book (1901)
• Roast Shoulder of Mutton
       from The Book of Household Management (1861)
• Roasted Leg of Mutton
       from The Virginia Housewife (1860)
• Roasted Loin of Mutton
       from The Virginia Housewife (1860)
• Roasted Mutton, with stewed Cucumbers
       from The Lady's Own Cookery Book (1844)
• Rolled Loin of Mutton (Very Excellent)
       from The Book of Household Management (1861)
• Saddle of Mutton
       from The Boston Cooking-School Cook Book (1896)
• Saddle of Mutton
       from The Skilful Cook (1905)
• Saddle of Mutton and Kidneys
       from The Lady's Own Cookery Book (1844)
• Scalloped Lamb or Mutton
       from Woman's Institute Library of Cookery, Volume 3
• Scalloped Mutton and Tomatoes
       from The White House Cookbook (1887)
• Scotch Baked Mutton
       from 365 Foreign Dishes (1908)
• Scrambled Mutton
       from The White House Cookbook (1887)
• Sheep's Brains, En Matelote (An Entree)
       from The Book of Household Management (1861)
• Sheep's Feet or Trotters (Soyer's Recipe)
       from The Book of Household Management (1861)
• Sheep's Haslet
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Sheep's Head
       from The Skilful Cook (1905)
• Sheep's Head Moulded
       from The Skilful Cook (1905)
• Sheep's Head au gratin
       from The Skilful Cook (1905)
• Sheep's Pluck
       from A Plain Cookery Book for the Working Classes (1852)
• Sheep's Rumps with Rice
       from English Housewifry (1764)
• Sheep's Tails
       from Hand-Book of Practical Cookery (1884)
• Sheep's Tongue, or any other, with Oysters
       from The Lady's Own Cookery Book (1844)
• Sheep's Tongues
       from The Cookery Blue Book (1891)
• Sheep's Tongues broil'd
       from English Housewifry (1764)
• Sheep's Tongues in Tomato Sauce
       from The Art of Living in Australia (1893)
• Sheep's Tongues with Spinach
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Sheeps' Head Stew
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Shepherd's Pie
       from Foods That Will Win the War and How to Cook Them (1918)
• Shoulder of Mutton
       from The Belgian Cookbook (1915)
• Shoulder of Mutton
       from The Skilful Cook (1905)
• Shoulder of Mutton Boned, Stuffed, and Rolled
       from The Skilful Cook (1905)
• Shoulder of Mutton Dressed Like Kid
       from The Belgian Cookbook (1915)
• Shoulder of Mutton Stuffed
       from The International Jewish Cook Book (1919)
• Shoulder of Mutton forc'd
       from English Housewifry (1764)
• Shoulder of Mutton with Celery Sauce
       from The Virginia Housewife (1860)
• Shoulder of Mutton, to roast in blood
       from The Lady's Own Cookery Book (1844)
• Shoulder, or Leg of Mutton, with Oysters
       from The Lady's Own Cookery Book (1844)
• Spanish Stew
       from Woman's Institute Library of Cookery, Volume 3
• Steaks of a Leg of Mutton
       from The Virginia Housewife (1860)
• Steamed Leg of Mutton
       from The White House Cookbook (1887)
• Stew From Cold Roast
       from Practical Suggestions for Mother and Housewife
• Stewed Leg of Mutton
       from Directions for Cookery, in its Various Branches (1840)
• Stewed Mutton Chops
       from Directions for Cookery, in its Various Branches (1840)
• Stewed Sheep's Trotters
       from A Plain Cookery Book for the Working Classes (1852)
• Stewed Shoulder of Mutton
       from The Belgian Cookbook (1915)
• Stuffed Leg of Mutton
       from The Easiest Way in Housekeeping and Cooking (1903)
• Swedish Stewed Mutton
       from 365 Foreign Dishes (1908)
• Syrian Stew
       from Civic League Cook Book (1913)
• Three dishes from a Neck of Mutton
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• To Bake Venison or Mutton to Keep Six or Eight Months
       from The Queen-like Closet or Rich Cabinet (1672)
• To Boil Mutton
       from Directions for Cookery, in its Various Branches (1840)
• To Boil a Leg of Mutton
       from The Queen-like Closet or Rich Cabinet (1672)
• To Boil a Neck of Mutton
       from The Queen-like Closet or Rich Cabinet (1672)
• To Carbonade a Breast of Mutton
       from English Housewifry (1764)
• To Collar a Breast of Mutton
       from English Housewifry (1764)
• To Collar a Breast of Mutton Another Way
       from English Housewifry (1764)
• To Corn Beef, Pork or Mutton
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Dress Sheeps Tongues with Oysters
       from The Queen-like Closet or Rich Cabinet (1672)
• To Dress a Sheep's Head
       from The Book of Household Management (1861)
• To Grill a Breast of Mutton
       from The Virginia Housewife (1860)
• To Harrico Mutton
       from The Virginia Housewife (1860)
• To Make Hashed Meat
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Scotch Collops of Veal or Mutton
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make a Fricasie of Sheeps Feet
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make a Mutton Pie
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make a Steak-Pie with Puddings in It
       from The Queen-like Closet or Rich Cabinet (1672)
• To Roast Mutton
       from Directions for Cookery, in its Various Branches (1840)
• To Rost a Haunch or a Shoulder of Venison, or a Chine of Mutton
       from The Queen-like Closet or Rich Cabinet (1672)
• To Rost a Leg of Mutton on the French Fashion
       from The Queen-like Closet or Rich Cabinet (1672)
• To Rost a Leg of Mutton with Oisters
       from The Queen-like Closet or Rich Cabinet (1672)
• To Rost a Shoulder of Mutton with Oisters
       from The Queen-like Closet or Rich Cabinet (1672)
• To Rost a Shoulder of Venison or of Mutton in Bloud
       from The Queen-like Closet or Rich Cabinet (1672)
• To Smoor Steaks of Mutton Another Way
       from The Queen-like Closet or Rich Cabinet (1672)
• To Smoor a Neck of Mutton
       from The Queen-like Closet or Rich Cabinet (1672)
• To Stew a Loin of Mutton
       from The Queen-like Closet or Rich Cabinet (1672)
• To Stew a Neck of Mutton
       from The Queen-like Closet or Rich Cabinet (1672)
• To Stretch Sheeps Guts
       from The Queen-like Closet or Rich Cabinet (1672)
• To broil Sheep or Hog's Tongues
       from English Housewifry (1764)
• To fricate Sheeps-feet
       from The Compleat Cook (1658)
• To fry Mutton Steaks
       from English Housewifry (1764)
• To hash a Shoulder of Mutton
       from The Compleat Cook (1658)
• To make French Cutlets of Mutton
       from English Housewifry (1764)
• To make Fritters of Sheeps-feet
       from The Compleat Cook (1658)
• To make a stump Pye
       from The Compleat Cook (1658)
• To make artificial Venison of Mutton
       from English Housewifry (1764)
• To roast a Leg of Mutton to be eaten cold
       from The Compleat Cook (1658)
• To roast a shoulder of Mutton in blood
       from The Compleat Cook (1658)
• To salt a Leg of Mutton to eat like Ham
       from English Housewifry (1764)
• To stew a Fillet of Mutton
       from English Housewifry (1764)
• Toad-in-the-Hole (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Turkish Dish
       from The Compleat Cook (1658)
• Turkish Sandwiches
       from Sandwiches (1912)
• Venison, excellent substitute for
       from The Lady's Own Cookery Book (1844)