| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| butter plain melted | 10.0 | spoonfuls | — | Butter, stick, unsalted | Dairy and Egg Products | 471. Broiled Fowl, with Sauce |
| butter | size of a walnut | — | Butter, stick, unsalted | Dairy and Egg Products | Rissoles. No. 3. | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Roast Grouse | |
| butter melted | 0.5 | pound | — | Butter, stick, unsalted | Dairy and Egg Products | New College Puddings |
| butter melted | — | — | Butter, stick, unsalted | Dairy and Egg Products | Roast Grouse | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Oxford Sausages | |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | 476. Fowl Sauté |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Spinach, to stew | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Spinach, to stew | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Savoury Toasts, to relish Wine | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Another Savoury Toasts to r... | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Roast Hare | |
| butter well covered | — | — | Butter, stick, unsalted | Dairy and Egg Products | Tongue, to pot | |
| butter for basting | — | — | Butter, stick, unsalted | Dairy and Egg Products | Tongue and Udder, to roast | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Sheep’s Tongue, or any othe... | |
| butter | little | — | Butter, stick, unsalted | Dairy and Egg Products | BROILED HARE (a Supper or L... | |
| butter melted | — | — | Butter, stick, unsalted | Dairy and Egg Products | Tripe, to fricassee | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Hashed Hare | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Veal, to roast | |
| butter boiling | 0.5 | lb | — | Butter, stick, unsalted | Dairy and Egg Products | Jugged Hare |
| butter | little | — | Butter, stick, unsalted | Dairy and Egg Products | Veal, to stew | |
| butter rub the outside | — | — | Butter, stick, unsalted | Dairy and Egg Products | Veal served in paper | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Roast Landrail, or Corn-Crake | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Breast of Veal | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Breast of Veal, glazed brown | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Breast of Veal, to stew wit... | |
| butter browned | — | — | Butter, stick, unsalted | Dairy and Egg Products | Breast of Veal ragout | |
| butter brown | — | — | Butter, stick, unsalted | Dairy and Egg Products | Breast of Veal ragout | |
| butter | small piece | — | Butter, stick, unsalted | Dairy and Egg Products | Partridge Pie | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Veal Collops, with Oysters | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | POTTED PARTRIDGE | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Veal Collops, with Oysters | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Veal Collops, with white sauce | |
| butter | nut size | — | Butter, stick, unsalted | Dairy and Egg Products | Veal Cutlets, larded | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Fillet of Veal, to farce or... | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Roast Teal | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Salmi de Perdrix, or Hashed... | |
| butter rolled up | — | — | Butter, stick, unsalted | Dairy and Egg Products | Fillet of Veal, to boil | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Fillet of Veal, to boil | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Roast Partridge | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Half a Fillet of Veal, to stew | |
| butter | 1.0 | ounce | — | Butter, stick, unsalted | Dairy and Egg Products | Half a Fillet of Veal, to stew |
| butter for basting | — | — | Butter, stick, unsalted | Dairy and Egg Products | Loin of Veal, to roast | |
| butter rolled in flour | bit | — | Butter, stick, unsalted | Dairy and Egg Products | Loin of Veal, to roast with... | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Loin of Veal, to roast with... | |
| butter fresh | — | — | Butter, stick, unsalted | Dairy and Egg Products | ROAST PHEASANT | |
| butter thick | — | — | Butter, stick, unsalted | Dairy and Egg Products | Veal Olives. No. 3. | |
| butter | bit | — | Butter, stick, unsalted | Dairy and Egg Products | Shoulder of Veal, to stew | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | To Dress Plovers | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Stewed Beef |
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