| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| fish moulded in very small round cups | — | — | Fish, raw | Fish | Boudinettes of Lobsters, Pr... | |
| fish | 0.5 | lb | — | Fish, raw | Fish | Iced Crab Soufflé |
| fish left over, carefully removing all the bones | — | — | Fish, raw | Fish | Croquettes | |
| fish | 3.0–4.0 | pounds | — | Fish, raw | Fish | INDIAN RECEIPT FOR CURRIED ... |
| fish cut into inch and half squares, from the bones | — | — | Fish, raw | Fish | INDIAN RECEIPT FOR CURRIED ... | |
| fish cold cooked, previously pounded till smooth | 1.0 | oz | — | Fish, raw | Fish | Mousselines de Poisson |
| fish cut into pieces the size of an egg | — | — | Fish, raw | Fish | A Fish Pie | |
| fish fresh, salted, or smoked, and boiled or grilled, taken in small fragments from the bones and skin, and torn into minute shreds, or pounded | — | — | Fish, raw | Fish | Tomata and Other Chutnies | |
| fish cut into inch and half squares | — | — | Fish, raw | Fish | INDIAN RECEIPT FOR CURRIED ... | |
| fish fresh, salted, or smoked, boiled or grilled, taken in small fragments from the bones and skin, and torn into minute shreds, or pounded | — | — | Fish, raw | Fish | Tomata and Other Chutnies | |
| fish cold boiled, flaked, freed from skin or bone | 1.0 | lb | — | Fish, raw | Fish | 46 COLD FISH. Fisherman's S... |
| fish remains | — | — | Fish, raw | Fish | 52 COLD FISH | |
| fish delicately cleaned, cleared from every morsel of brown skin, and divided into equal portions of about two inches in width | — | Flounders, perch, tench, eels, soles, salmon, salmon-peel | Fish, raw | Fish | Water Souchy | |
| fish stuffed and baked whole | — | — | Fish, raw | Fish | Fish au Gratin | |
| fish | — | — | Fish, raw | Fish | Char, a la Genoise | |
| fish whole, in fillets, or slices | — | — | Fish, raw | Fish | Fish au Gratin | |
| fish Scale | — | — | Fish, raw | Fish | Salmon Steaks with Cucumber | |
| fish cut in slices | 0.25 | inch | — | Fish, raw | Fish | Cold Salmon Souchet |
| fish cut into thin slices, dry it well with a cloth, flour it, and dip it in the yolks of eggs | — | — | Fish, raw | Fish | Pickled Fish | |
| fish scale and wash | — | — | Fish, raw | Fish | Cold Salmon Souchet | |
| fish cut into pieces the thickness of your hand, seasoned with pepper and salt, let it lie an hour, dried well with a cloth, floured, and then fried a fine brown in oil | — | — | Fish, raw | Fish | Fried Fish in Oil and Vinegar | |
| fish cold | — | — | Fish, raw | Fish | 50 COLD FISH | |
| fish | — | — | Fish, raw | Fish | ON BOILING FISH | |
| fish reduced | — | — | Fish, raw | Fish | ON BOILING FISH | |
| fish | — | — | Fish, raw | Fish | To Pot Salmon | |
| fish | — | — | Fish, raw | Fish | 627. Salmon in marinade | |
| fish fillet | — | — | Fish, raw | Fish | RAGOUT OF SCOLLOPS OF SOLES... | |
| fish pulled to pieces | — | — | Fish, raw | Fish | khichri (page 230) | |
| fish heads cut off, gutted, blood removed from bone | — | — | Fish, raw | Fish | Baked Fish with Sauce | |
| fish scaled, washed, dried, and laid straight in a pot | — | — | Fish, raw | Fish | Pickled Fish | |
| fish cold | — | — | Fish, raw | Fish | 48 COLD FISH | |
| fish cold, cut or broken in slices | — | — | Fish, raw | Fish | 619. Miroton Salad of Lobster | |
| fish boiled | 4.0 | pounds | — | Fish, raw | Fish | Plain Boiled Salmon |
| fish boiled | 8.0 | pounds | — | Fish, raw | Fish | Plain Boiled Salmon |
| fish | — | — | Fish, raw | Fish | 534. Salmon Curry | |
| fish croquettes, worked into small shapes, and fried a golden yellow | — | — | Fish, raw | Fish | Riz à la ménagère | |
| fish cut them into nice middle-sized pieces | 4.0 | pounds | — | Fish, raw | Fish | 263. French Angler’s way of... |
| fish cut up in one-pound size pieces | 15.0 | pounds | — | Fish, raw | Fish | Fish Soup in Large Quantiti... |
| fish choose with a black skin, and be particular in soaking it well | — | — | Fish, raw | Fish | 220. Salt Fish | |
| fish farce | — | — | Fish, raw | Fish | Cold Fish | |
| fish | — | — | Fish, raw | Fish | Candlemas Quarter | |
| fish freed from skin and bone | 1.0 | lb | — | Fish, raw | Fish | Cold Curried Fish in Cases |
| fish cut in thick pieces | — | — | Fish, raw | Fish | Fish Soup | |
| fish | — | — | Fish, raw | Fish | Baked Fish | |
| fish sliced, firm, not over-boiled | — | — | Fish, raw | Fish | FISH RE-COOKED | |
| fish broken fragments, cold | — | — | Fish, raw | Fish | FISH RE-COOKED | |
| fish broken fragments, cold | — | — | Fish, raw | Fish | FISH RE-COOKED | |
| fish shredded or cut into small pieces, like a coarse mince, cold | — | — | Fish, raw | Fish | FISH RE-COOKED | |
| fish cooked | — | — | Fish, raw | Fish | FISH RE-COOKED | |
| fish cooked, pieces | — | — | Fish, raw | Fish | FISH RE-COOKED |
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