| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| cold cooked salmon flaked | — | lemon sole, other cold fish | Fish, salmon, raw | Fish | Mayonnaise, Vinaigrettes, &c. | |
| cold fish clear of skin and bone, and divided into very small flakes or scallops | — | turbot, brill, salmon, soles, John Dory, shrimps | Fish, raw | Fish | Kedgeree or Kidgeree | |
| cold fish flaked up rather small | — | — | Fish, raw | Fish | Poisson à l'Amphitrion | |
| cold fish minced roughly | — | — | Fish, raw | Fish | COLD FISH | |
| cold fish flaked | — | — | Fish, raw | Fish | Summer Salad | |
| cold fish picked from bones | — | — | Fish, raw | Fish | Fish Dish | |
| cold fish picked | 0.5 | lb | — | Fish, raw | Fish | Fish Remoulade |
| cold fish | — | — | Fish, raw | Fish | Kgeree | |
| cold fish pick the meat from the bones | — | — | Fish, raw | Fish | FISH CAKE | |
| cold fish flaked | — | — | Fish, raw | Fish | FISH AND OYSTER PIE | |
| cold fish pounded | — | — | Fish, raw | Fish | Fish Sandwich | |
| cold fish clear of skin and bone, and divided into very small flakes or scallops | — | turbot, brill, salmon, soles, John Dory, shrimps | Fish, raw | Fish | Kedgeree or Kidgeree | |
| cold meat, poultry, or fish cold | slices | — | Fish, raw | Fish | Boiled Salad | |
| conger-eel cut up | — | — | Fish, eel | Fish | Conger-eel Soup | |
| Conger eel | — | — | Fish, eel | Fish | 263. French Angler’s way of... | |
| Conger Eel | — | — | Fish, eel | Fish | 262. Conger Eel | |
| Conger Eels carefully cleansed | — | — | Fish, eel | Fish | Roach, Bream, and Dace | |
| cooked fish or chicken | slices | — | Fish, raw | Fish | MOLÉ | |
| cooked salmon | 4.0 | ounces | — | Fish, salmon, raw | Fish | Little Salpicons of Salmon ... |
| cooked salmon garnish round the figure, mixed all together, and chopped | — | — | Fish, salmon, raw | Fish | Little Salpicons of Salmon ... | |
| crab claw meat | 1.0 | — | — | Imitation crab meat | Fish | Devilled Crab. (Crabe à la ... |
| crab meat creamy part and meat, except that from one claw | — | — | Imitation crab meat | Fish | Devilled Crab. (Crabe à la ... | |
| crab meat picked | — | — | Imitation crab meat | Fish | Crab in the Shell | |
| crab meat picked out and cleaned | — | — | Imitation crab meat | Fish | Crab Pie | |
| crab meat picked | — | — | Imitation crab meat | Fish | Hot Crab | |
| crab meat | — | — | Imitation crab meat | Fish | Sauce and Decorations for C... | |
| crab meat taken out and cleansed from the skin | — | — | Imitation crab meat | Fish | To dress a Crab | |
| eel | 1.0 | — | — | Fish, eel | Fish | Eels pitch-cocked |
| eel cleanse and wash them clean | 1.0 | large | — | Fish, eel | Fish | Carp and Eel Soup |
| eel | — | — | Fish, eel | Fish | 65 Eel Chartreuse | |
| eel | pieces | — | Fish, eel | Fish | Fishmeagre Pie | |
| eel skinned and cut up | 1.0 | small | — | Fish, eel | Fish | F. de Veau à la Ménagère |
| eel skin as described, and wash well, then cut into slices | 1.0 | small | — | Fish, eel | Fish | 68. Eel Broth, very strengt... |
| eel cut into thin slices | 1.0 | pound | — | Fish, eel | Fish | 49. REGENCY SAUCE |
| eel | 2.0 | lb | — | Fish, eel | Fish | 65 Eel Chartreuse |
| eel | — | — | Fish, eel | Fish | Pike au Souvenir | |
| eel Cut into eight pieces | — | — | Fish, eel | Fish | Eels, to fry | |
| eel Bone and skin it; split it | 1.0 | large | — | Fish, eel | Fish | COLLARED EEL |
| eel | 1.0 | large | — | Fish, eel | Fish | Crawfish or Prawn Soup |
| eel boned, not skinned | 1.0 | large | — | Fish, eel | Fish | Collared Eels |
| eel skinned, boned, and laid open flat | 1.0 | large | — | Fish, eel | Fish | Galantine |
| eel large | 1.0 | — | — | Fish, eel | Fish | Spitchcock Eels |
| eel cut open, bones removed, head and tail cut off, laid flat | — | — | Fish, eel | Fish | To Collar Eels | |
| eel cut into pieces | 1.0 | — | — | Fish, eel | Fish | 336. OYSTER SOUP A LA PLESSY |
| eel skin, open, and cleanse, cut into finger-lengths | 1.0 | — | — | Fish, eel | Fish | Broiled Eels with Sage |
| eel cut into pieces as long as your finger | 1.0 | — | — | Fish, eel | Fish | To Pot Eels |
| eel cut in pieces | 1.0–2.0 | — | — | Fish, eel | Fish | Fish Stock |
| eel skinned and cleansed | — | — | Fish, eel | Fish | Fried Eels with Tartare Sauce | |
| eel Skin and cleanse, and cut it in two and a half to three inch lengths | — | — | Fish, eel | Fish | Blanquette of Eels | |
| eel skin it, wash it clean and parboil it, pick off the flesh | 1.0 | — | — | Fish, eel | Fish | Collar of Fish in Ragoo |
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