Lamb and mutton

Chaud-froid of lamb chops from Erken's Big Cookbook (1914): boned chops coated with white and tomato-red sauce, glazed with aspic and served with salad.

Plain mutton chops from Erken's Big Cookbook (1914): chops pounded flat, dipped in melted butter and fried quickly, with browned butter.

Mutton chops (cutting) from Erken's Big Cookbook (1914): how to cut chops from the mutton rack, scrape the bones clean and pound lightly.

Mutton chops à l'italienne from Erken's Big Cookbook (1914): chops topped with onion purée and cheese, gratinéed, around tomato macaroni.

Mutton chops à la Rose Marie from Erken's Big Cookbook (1914): chops topped with spinach purée, baked briefly, with mushrooms and anchovy olives.

Mutton chops à la Saint Cloud from Erken's Big Cookbook (1914): chops fried in browned butter, with pan juices and a light onion sauce.

Leg of mutton à l'anglaise from Erken's Big Cookbook (1914): boiled leg with tomato sauce from the stock and cauliflower, optionally bean purée.

Leg of mutton à la bourgeoise from Erken's Big Cookbook (1914): leg marinated in wine and vinegar, larded, roasted 2 hours, with vegetable sauce.

Leg of mutton à la provençale from Erken's Big Cookbook (1914): leg marinated in red wine, roasted with root vegetables, with cranberry jelly.

Saddle of mutton à la Victoria from Erken's Big Cookbook (1914): saddle braised tender, covered with cheese sauce and gratinéed, with mushrooms.

Roast mutton (rôti d'agneau) from Erken's Big Cookbook (1914): leg of mutton or lamb larded with parsley, roasted hot, with brown sauce.

Fårikål I, Norway's national dish, from Erken's Big Cookbook (1914): mutton layered with blanched cabbage and whole pepper, cooked tender 3 hours.

Fårikål II, lamb and cabbage stew, from Erken's Big Cookbook (1914): floured mutton layered with cabbage and pepper, cooked covered 3 hours.

Mutton ragout from Erken's Big Cookbook (1914): shoulder or breast browned, cooked about 2 hours with roots and potatoes, stock thickened.

Breaded lamb heads from Erken's Big Cookbook (1914): lamb heads boiled 2–3 hours, breaded, fried in browned butter, with creamed vegetables.

Irish stew from Erken's Big Cookbook (1914): mutton layered with pointed cabbage, onion, potatoes and roots, steamed and simmered.

Lamb breast with dill from Erken's Big Cookbook (1914): breast boiled tender with dill, served with an egg-thickened lemony dill sauce.

Lamb breast with peas from Erken's Big Cookbook (1914): breast boiled with green split peas, served with small carrots and parsley.

Lamb breast with crayfish from Erken's Big Cookbook (1914): boiled tender and served in a lemony crayfish-butter sauce with crayfish.

Lamb fricassee from Erken's Big Cookbook (1914): breast and shoulder boiled tender, warmed in a butter-flour sauce with roots and peas.

Lamb à la Murillo from Erken's Big Cookbook (1914): pieces of lamb breast or shoulder browned in olive oil and finished in gravy, Madeira and tomato purée.

Lamb chops à la diable from Erken's Big Cookbook (1914): chops steamed in butter and finished in a sauce of truffle, mushrooms, sherry and tomato purée.

Lamb chops à la parisienne from Erken's Big Cookbook (1914): chops with mashed potato, fried tomatoes and artichoke bottoms filled with asparagus.

Lamb chops in aspic from Erken's Big Cookbook (1914): cold party dish of fried chops with vegetables set in aspic, with vegetable salad.

Lamb chops with spinach from Erken's Big Cookbook (1914): breaded chops fried in butter, arranged around spinach purée with tomato sauce.

Boiled leg of lamb (agneau bouilli) from Erken's Big Cookbook (1914): leg poached in salted water, served with boiled roots and peas or a thickened sauce.

Lamb medallions from Erken's Big Cookbook (1914): medallions of boneless chop meat, pan-fried and spread with cress butter, with potato balls.

Lamb kidneys from Erken's Big Cookbook (1914): sliced kidneys fried quickly and warmed in a wine, cognac and tomato sauce, with parsley.

Lamb kidney toast from Erken's Big Cookbook (1914): grilled kidneys on toasted bread with tomato and maître d'hôtel butter.

Saddle of lamb à la duchesse from Erken's Big Cookbook (1914): saddle roasted 2 hours under buttered paper with stock and wine, with brown sauce.

Lightly cured breast of lamb from Erken's Big Cookbook (1914): rubbed with salt, saltpeter and sugar for 4–5 days, boiled, with creamed vegetables.

Mignon fillet of lamb à la Rachel from Erken's Big Cookbook (1914): fried lamb slices topped with a mushroom mixture and Parmesan, gratinéed.

Mutton noisettes from Erken's Big Cookbook (1914): mutton fillet slices seared quickly, on a crouton with tomatoes and maître d'hôtel butter.

Lamb noisettes from Erken's Big Cookbook (1914): lamb saddle slices seared in butter, with artichoke bottoms filled with mushroom, and jus.

Mutton with beans (haricot de mouton) from Erken's Big Cookbook (1914): mutton, pork and onion browned, cooked with green beans.

Lamb heart from Erken's Big Cookbook (1914): heart stuffed with forcemeat, browned and roasted 1½ hours, pan juices reduced into a sauce.