Here are pages 28, 29 and part of 30 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Lamb Croquettes

2 cupfuls of finely-chopped cooked lamb
1 cupful of boiled rice
1 tablespoonful of chopped parsley
1 tablespoonful of lemon juice
2 tablespoonfuls of flour
1 cupful of cream
1 tablespoonful of butter
Salt and pepper to taste.

Scald the milk. Rub the butter and flour together until smooth, then add the scalded milk and stir until it thickens. Mix the meat, rice, parsley and seasoning well together. Mix with the thickened milk and cool. When cool, form into cone-shaped croquettes, cover with egg and bread crumbs, and fry in smoking-hot fat.

Curry of Lamb

2 cupfuls of chopped cooked lamb
1 tablespoonful of orange juice
1/2 teaspoonful of chopped mint
1 teaspoonful of curry powder
2 tablespoonfuls of flour
2 cupfuls of stock
2 tablespoonfuls of butter
Salt and pepper to taste.

Brown the butter, add the curry powder, meat and mint, and cook ten minutes, or until the meat is well heated and seasoned. Add the flour, stir until brown. Add the stock and stir until the sauce has thickened. Season and serve in a rice border. In place of a rice border, one cupful of boiled rice and one of meat may be used, following the directions given above.

Pilaff of Lamb

1/2 cup rice
2 cupfuls of chopped cold lamb
2 tablespoonfuls of butter

Boil the rice in plenty of boiling, salted water for twenty minutes, or until tender. Drain and mix with the finely-chopped meat, which should be seasoned with salt, pepper and a few drops of celery extract. Add the butter, melted, and when the meat is heated turn the rice and meat into a greased tin mold. Place in the oven for ten minutes, or until the pilaff will keep its form when turned out of the mold. Serve with tomato sauce.

Mutton Scallop

2 cupfuls of finely-chopped cooked meat
1 cupful of tomato sauce
1/2 cupful of bread crumbs
1 tablespoonful of butter

Melt the butter, add the bread crumbs and stir until they are thoroughly greased. Season the meat with salt, pepper, a drop or two of onion juice or other suitable seasoning. Fill a greased baking dish with alternate layers of the meat, sauce and bread crumbs, covering the top with crumbs. Bake twenty minutes in a quick oven and serve.

Curry of Mutton

2 cupfuls of chopped cooked mutton
1 teaspoonful of curry powder
2 teaspoonfuls of butter
2 tablespoonfuls of flour
2 cupfuls of stock
1 teaspoonful of lemon juice
1 very small onion
Salt and pepper to taste.

Chop the onion fine and brown in the butter with the curry powder. Add the flour, stir until smooth and brown. Add the stock and the meat, and when the sauce has sufficiently thickened, season and serve. One cupful of meat and one of vegetables may be used, lima beans or peas giving the best flavor.

Mutton Ragout

2 cupfuls of chopped cold meat
1 cupful of stock
1 teaspoonful of Worcestershire sauce
1 tablespoonful of butter
1 tablespoonful of flour
1 tablespoonful of catsup
Salt and pepper to taste.

Melt and brown the butter, add the flour, stir until smooth and brown. Add the stock; cook until it thickens. Add the mutton, turn into a farina boiler and cook for twenty minutes. When ready to serve, add the Worcestershire sauce and catsup; season further, if necessary, and serve.