This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Take scraps of cold mutton and cut in small pieces; put a layer in the bottom of a baking-dish, then a layer of stewed tomatoes, then a layer of bread crumbs; sprinkle with salt and pepper, and put over a few bits of butter, then another layer of meat, and so on until the dish is full. Have the last layer crumbs. Bake in a moderate oven one and a half hours.
1 pound of cold mutton 1 pint of cold boiled potatoes
1 tablespoonful of butter 1/2 cup of stock or water Salt and pepper to taste
4 good-sized potatoes 1/4 cup of cream Salt and pepper to taste
Cut the mutton and boiled potatoes into pieces about one inch square; put them in a deep pie or baking-dish, add the stock or water, salt, pepper, and half the butter cut into small bits. Then make the crust as follows: Pare and boil the potatoes, then mash them, add the cream, the remainder of the butter, salt and pepper, beat until light. Now add flour enough to make a soft dough - about one cupful. Roll it out into a sheet, make a hole in the centre of the crust, to allow the escape of steam. Bake in a moderate oven one hour, serve in the same dish.
2 pounds of cold cooked mutton
6 medium-sized potatoes
2 large onions
1 tablespoonful of chopped parsley
1 quart of water or stock
Cut the mutton into pieces about one inch square. Pare and cut four of the potatoes into dice, also the onions. Put a layer of the mutton in the bottom of a baking-dish, then a layer of potatoes, then a sprinkling of onion, parsley, salt and pepper, and continue these alternations until all is used. Cut the remaining two potatoes into three slices each; cover these over the top, add the water or stock, and bake in a moderate oven for two hours. "Serve in the baking-dish.
Cut cold mutton or lamb into pieces about one inch square. Put one tablespoonful of butter in a frying-pan, and, when very brown, add one tablespoonful of flour; mix; add a half-pint of stock or water; stir constantly until it boils, then add salt and pepper to taste, and a teaspoonful of Worcestershire sauce. Now add one pint of the mutton, and stand the frying-pan over boiling water for fifteen minutes, until the mutton is thoroughly heated. Add one tablespoonful of currant jelly and one of sherry. Send to the table very hot.
1 pint of cold roast or boiled mutton, chopped fine
2 tablespoonfuls of butter 1/2 pint of water or stock 1/2, pint of green peas or 1/2 can
Small head of lettuce
Salt and pepper to taste
Put the mutton, butter, stock, peas (uncooked, if green), salt, pepper, lettuce, and onion chopped fine on to stew slowly for one hour. When done, have ready one cup of rice nicely boiled. Put the mixture in the centre of a heated dish, and the rice as a border around it, and serve. Curry sauce may be served with the dish, and is a nice accompaniment.