This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Chops wrapped and served in paper; they having been previously sauteed in butter, with mushrooms, parsley, shallots, brown sauce and lemon juice added, some of the garnish twisted up with each chop; baked or broiled.
Slices of mutton from the chump end of the loin cooked in a pan in butter, strewed over with chopped shallots, parsley and mushrooms.
The meat of the loin larded, braised, served with macedoine garnish.
Loin of mutton cut in chops, sauteed, served with sauce.
Fore quarter with white beans.
Roast saddle of mutton.
Boiled leg of mutton with turnips.
Boiled mutton, caper sauce.
Roasted with a clove of garlic inserted in the fleshy part; served with Bignon potatoes.
Loin of mutton boned, soaked for 2 or 3 days in little port wine, basted with wine; served with gravy and currant jelly.
A shoulder of mutton half cooked in the oven with a buttered paper over, scored down to the bone, seasonings put in the cuts; broiled upon the gridiron; served with pickled mushrooms.
Mutton in curry sauce; cold, cooked mutton will answer.
"Most people know that a roast leg of four or five year old mutton (it were superfluous to expatiate upon the haunch) with laver served in (he saucepan, is a dish of high merit, but it ought never to be profaned by the spit, which lets out the gravy, and shocks the sight with an unseemly perforation".