| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| oxtail cut up in lengths by the joints, the larger pieces may be subdivided into four or five pieces | — | — | Beef, oxtails | Beef, excludes ground | Thick Oxtail Soup | |
| pickled beef thin slices | — | — | Beef, NFS | Beef, excludes ground | Collops and Eggs | |
| potted beef The outside slices, which are generally too much salted and too much boiled | — | — | Beef, pot roast | Beef, excludes ground | A Round of salted Beef (No. 7) | |
| ready-dressed roast beef free from skin and gristle, and chopped fine | 2.0 | pounds | — | Beef, roast | Beef, excludes ground | Mince Meat (No. 39) |
| Rib of beef bones | — | — | Beef, neck bones | Beef, excludes ground | Rib of Beef Bones | |
| roast beef wedge-shaped fillets, cold | — | — | Beef, roast | Beef, excludes ground | Entrées | |
| roast beef | — | — | Beef, roast | Beef, excludes ground | COMMON STOCK | |
| roast beef cold, sliced | — | — | Beef, roast | Beef, excludes ground | Deviled Beef | |
| roast beef underdone, cut into inch squares | — | — | Beef, roast | Beef, excludes ground | Skewered Veal and Ham | |
| roast beef underdone, freed from skin, sinew, etc. | 2.5 | lb | — | Beef, roast | Beef, excludes ground | Cannelons |
| roast beef bone | — | — | Beef, neck bones | Beef, excludes ground | Roast Beef Bone Soup | |
| roast beef bones | — | — | Beef, neck bones | Beef, excludes ground | Common PEAS Soup | |
| roast beef bones | — | — | Beef, neck bones | Beef, excludes ground | Old Peas Soup | |
| roast beef bones | — | — | Beef, neck bones | Beef, excludes ground | Pease Soup in the Common Way | |
| roast-beef bones | — | — | Beef, neck bones | Beef, excludes ground | 359. OX-CHEEK SOUP | |
| roast-beef bones | — | — | Beef, neck bones | Beef, excludes ground | Pease Soup.—(No. 218.) | |
| Roast beef bones divided, with good pickings of meat on each, scored in squares | — | — | Beef, neck bones | Beef, excludes ground | Roast Beef Bones Boiled (No... | |
| roast beef or mutton thick, underdone | slices | — | Beef, roast | Beef, excludes ground | Miroton à la Japonaise | |
| roasting beef | 1.0 | piece | — | Beef, roast | Beef, excludes ground | 512. Yorkshire Pudding |
| roasting beef under a shallow tin dish | — | — | Beef, roast | Beef, excludes ground | 512. Yorkshire Pudding | |
| salt brisket, thick or thin flank, or buttock of beef | pounds | — | Beef, brisket | Beef, excludes ground | Boiled Beef | |
| salted beef | — | — | Beef, NFS | Beef, excludes ground | Potted Meats | |
| salted Beef Skewer it up tight and round, and tie a fillet of broad tape round it, to keep the skewers in their places. | 0.5 | round | — | Beef, NFS | Beef, excludes ground | A Round of salted Beef (No. 7) |
| salted bouillie beef nearly boiled enough | 0.25 | lb | — | Beef, NFS | Beef, excludes ground | Sour Crout |
| salt meat salted down for the winter | — | — | Meat, NFS | Beef, excludes ground | Brochan | |
| scraps of beef, chicken bones, cold game, lean ham or bacon | — | — | Beef, neck bones | Beef, excludes ground | Jugged Chops | |
| stewed brisket cut in slices | — | — | Beef, brisket | Beef, excludes ground | Haricot of Beef (No. 495) | |
| stewing beef cut into pieces | 4.0 | lb | — | Beef, stew meat | Beef, excludes ground | Beef, to stew |
| underdone cold roast beef cut into slices about half an inch thick | — | — | Beef, roast | Beef, excludes ground | Economical Roast Beef Hash | |
| veal chops | — | — | Veal, chop | Beef, excludes ground | Sea Pie |
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