The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
VIII

Mutton

76 recipes

  1. 1585Breast of Mutton Plain
  2. 1586Breast of Mutton Stuffed—Tomato Andalouse Sauce
  3. 1587Breast, Tendon and Shoulder of Mutton, Navarin
  4. 1588Haricot of Breast of Mutton with Turnips
  5. 1589Carbonade a la Juvigny
  6. 1590Plain Mutton Cutlets and Mutton Chops
  7. 1591Mutton Chops Soyer
  8. 1592Mutton Chops, Tavern Style
  9. 1593Mutton Cutlets a la Bouchere
  10. 1594Mutton Cutlets a la Macedoine
  11. 1595Mutton Cutlets a la Marechale
  12. 1596Mutton Cutlets a la Nelson
  13. 1597Mutton Cutlets a la Savary
  14. 1598Mutton Cutlets Breaded, English Sauce
  15. 1599Mutton Cutlets Breaded with Puree of Truffles or with Puree of Chestnuts
  16. 1600Mutton Cutlets, Russian Style with Horseradish
  17. 1601Mutton Cutlets with Braised Lettuce
  18. 1602Mutton Cutlets with Chiccory, Truffles or Fried Potatoes
  19. 1603Mutton Cutlets with Cucumbers
  20. 1604Mutton Cutlets with Marinade
  21. 1605Double Baron or Saddle, Roasted
  22. 1606Sheep's Ears a la Westphalian
  23. 1607Epigrammes of Mutton a la Jardiniere
  24. 1608Mutton Fillets a l'Alexandre
  25. 1609Fillets of Mutton Grenadins, Poivrade Sauce
  26. 1610Noisettes of Mutton, Glazed
  27. 1611Noisettes of Mutton, Provencal Style
  28. 1612Noisettes of Mutton with Cooked Fine Herbs
  29. 1613Paupiettes of Fillet of Mutton a la Delussan
  30. 1614Slices of Fillet of Mutton, Maitre-d'Hotel
  31. 1615Fillets of Mutton Larded, with Greek Ravioles—Whole
  32. 1616Mutton Kidneys a la Burtel
  33. 1617Mutton Kidneys a la Soubise
  34. 1618Mutton Kidneys on Skewers
  35. 1619Mutton Kidneys on Skewers, Bordelaise Sauce
  36. 1620Mutton Kidneys on Skewers, Deviled
  37. 1621Mutton Kidneys Sauted with Fleurons
  38. 1622Leg of Mutton a la Bordelaise
  39. 1623Leg of Mutton a la Bourdaloue
  40. 1624Leg of Mutton a la Bourgeoise
  41. 1625Leg of Mutton a la Chipolata
  42. 1626Leg of Mutton a la Reglain
  43. 1627Leg of Mutton a la Roederer
  44. 1628Boiled Leg of Mutton, Granville
  45. 1629Boiled Leg of Mutton with Mashed Turnips and Caper Sauce
  46. 1630Leg of Mutton a la Milanaise—Kernel
  47. 1631Leg of Mutton in Papers—Kernels
  48. 1632Leg of Mutton a la Lyonnaise—Minced
  49. 1633Leg of Mutton on the Spit
  50. 1634Leg of Mutton, Parisian Style, in the Oven
  51. 1635Leg of Mutton with Puree of Beans
  52. 1636Leg of Mutton with Rice
  53. 1637Loin of Mutton Roasted, on the Spit or in the Oven
  54. 1638Loin with Puree of Carrots
  55. 1639Neck of Mutton Jugged and Marinated, Thickened with Blood
  56. 1640Scotch Haggis
  57. 1641Mutton Pilau, French Style
  58. 1642Quarter of Mutton with Gastronome Potatoes
  59. 1643Rack of Mutton with Small Roots
  60. 1644Saddle of Mutton, Duchess Style
  61. 1645Saddle of Mutton, German Style
  62. 1646Saddle of Mutton. Piedmontese Style
  63. 1647Saddle of Mutton, Printaniere
  64. 1648Saddle of Mutton Roasted on the Spit
  65. 1649Saddle of Mutton with Glazed Roots-Braised
  66. 1650Saddle or Baron-in the Oven-with Mashed Potatoes
  67. 1651Shoulder of Mutton, Marinated with Cream Sauce
  68. 1652Shoulder of Mutton with Potatoes
  69. 1653Shoulder of Mutton with Rice
  70. 1654Shoulder of Mutton with Turnips
  71. 1655Sheep's Tails with Olives
  72. 1656Mutton Tendons with Mushrooms
  73. 1657Sheep's Tongues, Ecarlate with Spinach
  74. 1658Sheep's Tongues, Neapolitan Style
  75. 1659Sheep's Trotters a la Poulette
  76. 1660Sheep's Trotters a la Vinaigrette
Rights & ReuseThe complete text of The Epicurean (1894) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.