| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| cold roast beef | — | — | Beef, roast | Beef, excludes ground | BEEF RISSOLES | |
| cold roast beef sliced | slices | — | Beef, roast | Beef, excludes ground | Miroton of Beef | |
| cold roast beef thin slices | — | — | Beef, roast | Beef, excludes ground | Miroton of Beef | |
| cold roast beef thin | slices | — | Beef, roast | Beef, excludes ground | Gravy with Cold Roast Beef | |
| cold roast beef shredded | — | — | Beef, roast | Beef, excludes ground | BEEF FRITTERS | |
| 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 | |
| cold roast beef cut into rather large pieces | 2.0 | lbs. | — | Beef, roast | Beef, excludes ground | BEEF RAGOUT |
| cold Roast Beef Cut into very thin slices | — | — | Beef, roast | Beef, excludes ground | Fricassee of cold Roast Beef | |
| cold roast-beef bones or liquor | — | — | Beef, neck bones | Beef, excludes ground | Carrot Soup (No. 212) | |
| cold roast lean beef very finely sliced | 1.0 | pound | — | Beef, roast | Beef, excludes ground | Hashed Beef (rich) |
| cow-heel split | 1.0 | — | — | Beef, cow head | Beef, excludes ground | Cow Heel Soup |
| cow-heel ready dressed | 1.0 | — | — | Beef, cow head | Beef, excludes ground | Cow-heel Jelly |
| cow-heel | 1.0 | — | — | Beef, cow head | Beef, excludes ground | Beef à la Mode |
| cow-heel ready-dressed | 1.0 | — | — | Beef, cow head | Beef, excludes ground | Cow-heel |
| cow-heel | 1.0 | — | — | Beef, cow head | Beef, excludes ground | Cow-heel Broth |
| cow-heel cut into pieces about an inch square | 1.0 | — | — | Beef, cow head | Beef, excludes ground | Mock Mock Turtle (No. 245) |
| cow-heel | 1.0 | — | — | Beef, cow head | Beef, excludes ground | Mock Mock Turtle (No. 245) |
| cow-heel | 1.0 | — | — | Beef, cow head | Beef, excludes ground | Aspic, or Ornamental Savour... |
| Cow-Heel | — | — | Beef, cow head | Beef, excludes ground | Cow-Heel (No. 18) | |
| cow-heels split them in two, and remove the fat between the claws | 2.0 | — | — | Beef, cow head | Beef, excludes ground | Cow-heel Stock for Jellies |
| cow-heels | 2.0 | — | — | Beef, cow head | Beef, excludes ground | Economical Veal Soup |
| cow-heels | 2.0 | — | — | Beef, cow head | Beef, excludes ground | Cow-heel Broth |
| cow-heels | — | — | Beef, cow head | Beef, excludes ground | Tripe (No. 18) | |
| cow-heels stock | — | — | Beef, cow head | Beef, excludes ground | Calf's-Feet Jelly | |
| cow's heels cut them up at the joints | 2.0 | — | — | Beef, cow head | Beef, excludes ground | Jelly—Wine. No. 1. (Birk Ha... |
| flank beef thin piece | — | — | Beef, steak, flank | Beef, excludes ground | To collar Beef | |
| flank of beef thin end, cut into a manageable piece | — | — | Beef, steak, flank | Beef, excludes ground | Collared Beef | |
| flank of beef | — | — | Beef, steak, flank | Beef, excludes ground | Collar of Beef | |
| fresh beef or veal bones | 3.0–4.0 | pounds | — | Beef, neck bones | Beef, excludes ground | Pot au Feu |
| fresh thin flank of beef remove the skin and bone | — | — | Beef, steak, flank | Beef, excludes ground | Spiced Pressed Beef (for Co... | |
| H-Bone of Beef | — | — | Beef, neck bones | Beef, excludes ground | H-Bone of Beef (No. 8) | |
| hen of roast beef or mutton roast | 1.0 | — | — | Beef, roast | Beef, excludes ground | NUTRITIVE SOUP |
| lean neck of beef chopped fine or minced | 0.5 | pound | — | Beef, neck bones | Beef, excludes ground | Clear Soup. (Consommé.) |
| lean neck of beef pound separately till smooth | 8.0 | ounces | — | Beef, neck bones | Beef, excludes ground | Beef Farce for Border |
| lean roast beef cut, but do not chop very fine | slices | — | Beef, roast | Beef, excludes ground | Minced Beef | |
| neck of beef dredged moderately with flour, and slightly with pepper | 2.0 | pounds | — | Beef, neck bones | Beef, excludes ground | A Rich English Brown Gravy |
| neck of beef | 2.0 | lbs | — | Beef, neck bones | Beef, excludes ground | Shin of Beef Stock for Gravies |
| neck of beef lightly browned in a little fresh butter | 8.0 | lbs | — | Beef, neck bones | Beef, excludes ground | Old-Fashioned Mock Turtle |
| neck of beef well scored and equally and carefully browned | 6.0 | pounds | — | Beef, neck bones | Beef, excludes ground | Rich Peas Soup |
| neck of beef thin | 2.0 | slices | — | Beef, neck bones | Beef, excludes ground | Châteaubriand Steak and Fri... |
| neck of beef | 1.0 | pound or so | — | Beef, neck bones | Beef, excludes ground | Cheap, Clear Gravy Soup |
| neck of house lamb cut into chops, leaving only the long bone; then beat them flat | — | — | Beef, neck bones | Beef, excludes ground | Lamb Cutlets with Tendrons | |
| ox-head or cow-heel | 0.5 | head or heel | — | Beef, cow head | Beef, excludes ground | KALE BROSE |
| oxtail | — | — | Beef, oxtails | Beef, excludes ground | Purée à l'Indienne | |
| oxtail cut into neat pieces | 1.0 | — | — | Beef, oxtails | Beef, excludes ground | Clear Oxtail Soup |
| oxtail cut in neat joints | — | — | Beef, oxtails | Beef, excludes ground | Oxtail to Blanch | |
| oxtail cut in joints, and break each of these by a blow from the chopper | — | — | Beef, oxtails | Beef, excludes ground | Oxtail Soup | |
| oxtail cut into joints | 2.0 | — | — | Beef, oxtails | Beef, excludes ground | Oxtail Soup |
← Previous Page 2 of 3 Next →