| BORSCH | Soup made from lamb or schnitzel (6) |
| ESCAROLE | A breaded cutlet or schnitzel, named for its apparent resemblance to a fanned shell or for the manner in which it is cooked, like said coquille (8) |
| ARNICA | From "lamb skin", in reference to its soft downy leaves, a name of a herb also called leopard's bane, used as a folk remedy for bruises or sprains (6) |
| SCOTCH | ___ broth, traditional soup made from beef or mutton, pearl barley and chopped vegetables (6) |
| BISQUE | Thick, creamy soup made from shellfish (6) |
| WIENER | ... Schnitzel, breaded, pan-fried veal cutlet (6) |
| MUNICH | Chew around centre of schnitzel in German city (6) |
| SLICED | Schnitzel, extremely cold, is cut up (6) |
| REVEAL | Make disclosures in connection with schnitzel (6) |
| PANFRY | Make schnitzel, e.g. |
| GERMAN | Like schnitzel and spaetzle |
| CUTLET | Wiener schnitzel, e.g. |
| VIENNA | Wiener schnitzel's namesake city |
| SAUTES | Makes schnitzel |
| SCOTCHBROTH | A thick soup made from mutton. lamb or beef stock. vegetables and pearl barley (6,5) |
| CONSOMME | Clear soup made from meat or chicken stock |
| ABYSMAL | Lousy letters from Lamb, say (7) |
| BAHAMAS | What comes from lamb, including meat, in warm country |
| BALM | An oily, fragrant, resinous substance from lamb ingredients |
| MINIBAR | Little noise from lamb heard where one might get drink (7) |
