| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| raw ham | — | — | Ham | Cold cuts and cured meats | 612. Cold Fillet of Veal | |
| raw ham | 1.0 | knuckle | — | Ham | Cold cuts and cured meats | 286. PUREE OF RED HARICOT B... |
| raw ham fat and lean | — | fresh pork | Ham | Cold cuts and cured meats | Terrine à la Nérac | |
| raw ham | — | — | Ham | Cold cuts and cured meats | 378. SOUP A LA BEARNAISE | |
| raw ham raw | slices | — | Ham | Cold cuts and cured meats | 382. OLLA PODRIDA, OR SPANI... | |
| raw ham cut in little square pieces | 0.5 | pound | — | Ham | Cold cuts and cured meats | Chicken à l’Algérienne |
| raw ham cut into dice | 4.0 | ounces | — | Ham | Cold cuts and cured meats | 22. TOMATA, OR LOVE-APPLE S... |
| raw ham cut into small square pieces | 1.0 | pound | — | Ham | Cold cuts and cured meats | 234. BOILED MARINADE |
| raw ham or streaky bacon cut up into square pieces and parboiled in water for ten minutes | 0.5 | pound | — | Ham | Cold cuts and cured meats | CHICKENS, A LA FLORENTINE |
| Red Deer Venison well boned and cut into pieces about an inch thick, and round, of the diameter of your pot | — | — | Venison/deer jerky | Cold cuts and cured meats | Red Deer Venison, to pot | |
| roll sliced and soaked in soup | 1.0 | — | — | Pork, roll | Cold cuts and cured meats | Turnip Soup |
| roll | 1.0 | — | — | Pork, roll | Cold cuts and cured meats | An excellent Soup |
| roll made hot, kept long enough in the saucepan to swell | 1.0 | small | — | Pork, roll | Cold cuts and cured meats | Gravy Soup |
| roll crumb | 0.5 | halfpenny | — | Pork, roll | Cold cuts and cured meats | Quaking Pudding |
| roll inside, melted in butter | — | — | Pork, roll | Cold cuts and cured meats | Rice Soup. No. 2. | |
| roll grated, inside | 1.0 | cupful | — | Pork, roll | Cold cuts and cured meats | Buttermilk Pudding |
| roll | 1.0 | slice | — | Pork, roll | Cold cuts and cured meats | Hessian Soup and Ragout |
| roll sliced in three | 1.0 | — | — | Pork, roll | Cold cuts and cured meats | Spanish Fritters |
| roll pounded | little | — | Pork, roll | Cold cuts and cured meats | Crawfish or Prawn Soup | |
| roll brimstone melted | 1.0 | pound | — | Pork, roll | Cold cuts and cured meats | To take a five gallon cask |
| rolled | — | — | Pork, roll | Cold cuts and cured meats | Fonds d’Artichauts au Foie ... | |
| rolled brimstone | 1.0 | pound | — | Pork, roll | Cold cuts and cured meats | To destroy the Bedstead of ... |
| rolled brimstone | 0.5 | pound | — | Pork, roll | Cold cuts and cured meats | To destroy the Bedstead of ... |
| roll or fried bread fried | 0.25 | cup | — | Pork, roll | Cold cuts and cured meats | Onion Soup |
| roll or light bread evenly cut slices, freed from crust, buttered on both sides | — | — | Pork, roll | Cold cuts and cured meats | Mrs. Howitt's Pudding | |
| rolls crumb | 2.0 | rolls | — | Pork, roll | Cold cuts and cured meats | MANSFIELD PUDDING |
| rolls crumb | 2.0 | — | — | Pork, roll | Cold cuts and cured meats | Forcemeat Balls, for Sauces |
| rolls crumbs | 2.0 | — | — | Pork, roll | Cold cuts and cured meats | Oyſter Loaves |
| sheep head | — | — | Head cheese | Cold cuts and cured meats | MIDSUMMER QUARTER | |
| sheep's head chopped all to pieces | 1.0 | — | — | Head cheese | Cold cuts and cured meats | Scotch Barley Broth |
| sheep's head split into halves, wash clean | — | — | Head cheese | Cold cuts and cured meats | Sheep's-head Broth | |
| sheep's head as fat as possible | — | — | Head cheese | Cold cuts and cured meats | 326. Sheep’s Head | |
| sheep's head out of the broth | — | — | Head cheese | Cold cuts and cured meats | 327. Sheep’s Head and Liver | |
| sheep's head | — | — | Head cheese | Cold cuts and cured meats | Sheep's Head | |
| sheep's head | 1.0 | — | — | Head cheese | Cold cuts and cured meats | Sheep's Head Soup |
| sheep's head Clean well, and let it soak in warm water for 2 hours, to get rid of the blood | 1.0 | — | — | Head cheese | Cold cuts and cured meats | To Dress a Sheep's Head |
| sheep's head chopped all to pieces | 1.0 | — | — | Head cheese | Cold cuts and cured meats | Leg of Beef Broth |
| sheep's head boned | — | — | Head cheese | Cold cuts and cured meats | Escalopes of Sheep's Head | |
| Sheep's Head Thoroughly clean | — | — | Head cheese | Cold cuts and cured meats | Sheep's Head and Pluck | |
| Sheep’s Head | — | — | Head cheese | Cold cuts and cured meats | 335. Lamb’s Head | |
| Sheep’s Head | — | — | Head cheese | Cold cuts and cured meats | Rogrons | |
| sheep's head and feet scalded, singed, thoroughly cleaned, boiled till the meat will easily separate from the bones, strained, jelly and meat allowed to stand till quite cold | 1.0 | — | — | Head cheese | Cold cuts and cured meats | Sheep’s Head Pie |
| Sheep’s Head No. 3 cooked, tongue included | 2.0 | — | — | Head cheese | Cold cuts and cured meats | Sheep’s Head Pie |
| sheep's heads split | 2.0 | — | — | Head cheese | Cold cuts and cured meats | Baked Sheep's Heads |
| skin of a calf's head | — | — | Head cheese | Cold cuts and cured meats | SOUP DES GALLES | |
| skin of the calf's head cut into dice | — | — | Head cheese | Cold cuts and cured meats | SOUP DES GALLES | |
| slice of ham | — | — | Ham | Cold cuts and cured meats | 31. Bacon and Ham, how to c... | |
| small hams and tongues | — | — | Ham | Cold cuts and cured meats | Ham, to cure. No. 10. | |
| small roll toasted | 1.0 | — | — | Pork, roll | Cold cuts and cured meats | Stewed Oxcheek plain |
| small rolls made of the size and shape of an egg | 12.0 | — | — | Pork, roll | Cold cuts and cured meats | 279. SOUP OF GRATINATED CRU... |
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