| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| Aitch-bone of Beef | — | — | Beef, neck bones | Beef, excludes ground | 293. Aitch-bone of Beef | |
| beef bones | — | — | Beef, neck bones | Beef, excludes ground | SOUP DES GALLES | |
| beef bones broken up, fat removed, marrow removed | — | — | Beef, neck bones | Beef, excludes ground | Stocks and Consommés | |
| beef bones | — | — | Beef, neck bones | Beef, excludes ground | Carrot Soup | |
| beef bones in stewing | — | — | Beef, neck bones | Beef, excludes ground | Stewed rump of Beef | |
| beef-bones | — | — | Beef, neck bones | Beef, excludes ground | Carrot Soup | |
| beef bones or mutton good stock | — | — | Beef, neck bones | Beef, excludes ground | Pepper-pot | |
| beef chuck throat boned and tied up with string in the form of a small round | — | — | Beef, steak, chuck | Beef, excludes ground | Baked Beef and Potatoes | |
| beef neck or shin | 2.0 | lbs | — | Beef, neck bones | Beef, excludes ground | A Less Expensive Hare Soup |
| beef or ham bone stewed | 1.0 | — | — | Beef, neck bones | Beef, excludes ground | An excellent Hotch Potch |
| beef or veal bones | — | — | Beef, neck bones | Beef, excludes ground | Lentil or Split-Pea Soup | |
| Beef Potted No. 2 | — | — | Beef, pot roast | Beef, excludes ground | Partridge Potted | |
| bones of a joint of roast beef | — | — | Beef, neck bones | Beef, excludes ground | Pease Soup.—(No. 218.) | |
| bones of beef | — | — | Beef, neck bones | Beef, excludes ground | Potato Soup | |
| brisket salted and slightly spiced, stewed with vegetables, pressed, and allowed to cool in its own gravy | — | — | Beef, brisket | Beef, excludes ground | Choice and Cutting Up of Meat | |
| brisket | — | — | Beef, brisket | Beef, excludes ground | Stewed Brisket | |
| brisket | 5.0 | pound | — | Beef, brisket | Beef, excludes ground | Salt Beef |
| brisket | — | — | Beef, brisket | Beef, excludes ground | CHOICE AND CUTTING UP OF MEAT | |
| brisket | — | — | Beef, brisket | Beef, excludes ground | Choice and Cutting Up of Meat | |
| brisket middle part | 8.0–9.0 | pounds | — | Beef, brisket | Beef, excludes ground | Beef bouilli |
| brisket thin part | — | — | Beef, brisket | Beef, excludes ground | Pressed Beef | |
| brisket of beef without bone if possible, but remove any if sent with it | 6.0 | lb | — | Beef, brisket | Beef, excludes ground | Pressed Beef |
| brisket of beef middle cut | 8.0–10.0 | pounds | — | Beef, brisket | Beef, excludes ground | Brisket of Beef |
| brisket of beef | — | — | Beef, brisket | Beef, excludes ground | TAKE a brisket of beef | |
| brisket of beef rolled up tight and fastened with a piece of tape | 5.0 | pounds | — | Beef, brisket | Beef, excludes ground | Soup and Bouille |
| brisket of beef thick end | — | — | Beef, brisket | Beef, excludes ground | Eouillie BEEF | |
| brisket of beef fresh, well-covered | — | — | Beef, brisket | Beef, excludes ground | 566. STEWED BRISKET OF BEEF... | |
| brisket of beef | pounds | — | Beef, brisket | Beef, excludes ground | Red Beef | |
| brisket of beef | 7.0 | lbs | — | Beef, brisket | Beef, excludes ground | STEWED BRISKET OF BEEF |
| brisket of beef not too fat, wiped, floured, rolled and tied | — | — | Beef, brisket | Beef, excludes ground | Stewed brisket of beef | |
| brisket of beef with as little fat as possible | — | — | Beef, brisket | Beef, excludes ground | 294. Salt Brisket of Beef | |
| brisket of beef remove the bones | 12.0–15.0 | pounds | — | Beef, brisket | Beef, excludes ground | Pressed Salt Beef |
| brisket of beef | 7.0–8.0 | pounds | — | Beef, brisket | Beef, excludes ground | Soup and Bouilli (No. 238) |
| brisket of beef Cut ... in three or four pieces of equal size, and boil it a few minutes in water | 3.0–4.0 | pounds | — | Beef, brisket | Beef, excludes ground | Brisket of Beef, stewed Ger... |
| brisket of beef thick part | — | — | Beef, brisket | Beef, excludes ground | Beef bouilli | |
| brisket of beef | — | — | Beef, brisket | Beef, excludes ground | 614. Pressed Beef | |
| brisket of beef well covered with fat, in salt about a week or ten days | — | — | Beef, brisket | Beef, excludes ground | Boiled Brisket of Beef, a l... | |
| brisket or thick flank | 2.5–4.0 | lb | — | Beef, brisket | Beef, excludes ground | Brisket of beef all'agro do... |
| Briskets dressed in the same way | — | — | Beef, brisket | Beef, excludes ground | Ribs of Beef salted and rol... | |
| chicken leg | 1.0 | — | — | Mock chicken legs | Beef, excludes ground | Chicken Surprise |
| chicken legs broiled | — | — | Mock chicken legs | Beef, excludes ground | Pullets a la Cockoo | |
| chicken legs skin on | — | — | Mock chicken legs | Beef, excludes ground | Ballotine of Chicken à la R... | |
| chicken legs | — | — | Mock chicken legs | Beef, excludes ground | Suprême of Chicken à la Dar... | |
| chuck beef cut into slices | — | — | Beef, steak, chuck | Beef, excludes ground | Gravy for Roast Meat, Steak... | |
| chuck beef Cut into pieces | — | — | Beef, steak, chuck | Beef, excludes ground | Beef Stock | |
| chuck beef cut into pieces | — | — | Beef, steak, chuck | Beef, excludes ground | Old Peas Soup | |
| Chuck beef | 10.0 | pounds | — | Beef, steak, chuck | Beef, excludes ground | Olios, or a Spanish Dish |
| cold roast beef | slices | — | Beef, roast | Beef, excludes ground | BROILED BEEF AND OYSTER SAUCE | |
| cold roast beef broiled | slices | — | Beef, roast | Beef, excludes ground | BROILED BEEF AND MUSHROOM S... | |
| cold roast beef minced very finely | — | — | Beef, roast | Beef, excludes ground | BEEF CAKE |
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