This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Cut up roast lamb, vegetables and rice in broth.
Barley, meat in dice and vegetables.
Strong mutton broth with barley and meat in squares; green herbs.
Purge of barley with cream, and mutton cut in squares.
Force-meat balls of mutton and parsley fried, in barley broth.
Mutton broth served with the mutton in it.
Scotch mutton broth.
Plain mutton broth with barley and sippets of bread.
Tails cut in lengths, parboiled, fried with vegetables, curry, flour, stock. Pieces in the soup, rice aside.
Lamb's tail soup.