| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| game forcemeat | — | — | Game meat, goat, raw | Lamb, Veal, and Game Products | Partridges à la Reine | |
| game forcemeat | — | — | Game meat, goat, raw | Lamb, Veal, and Game Products | Leveret à la Noël | |
| game glaze strong | — | — | Game meat, horse, raw | Lamb, Veal, and Game Products | Soufflé of Partridge à la R... | |
| game glaze | 1.0 | piece | — | Game meat, horse, raw | Lamb, Veal, and Game Products | 39. SUPREME OF GAME |
| game glaze | 1.0 | piece | — | Game meat, horse, raw | Lamb, Veal, and Game Products | 371. PUREE OF PARTRIDGES A ... |
| game glaze or essence strong | — | — | Game meat, horse, raw | Lamb, Veal, and Game Products | Sauce Richelieu | |
| game glaze or essence | 1.0 | piece | — | Game meat, horse, raw | Lamb, Veal, and Game Products | 367. PUREE OF PHEASANTS A L... |
| game livers blanched and chopped fine | 12.0 | small | — | Game meat, elk, raw | Lamb, Veal, and Game Products | Stuffed Partridges |
| game livers | — | — | Game meat, elk, raw | Lamb, Veal, and Game Products | Clear Game Soup à l'Impériale | |
| game meat scraps scraps, made into tiny quenelles | — | — | Game meat, deer, raw | Lamb, Veal, and Game Products | Potage Napolitain | |
| game or chicken glaze | 1.0 | piece | — | Game meat, horse, raw | Lamb, Veal, and Game Products | 40. PARISIAN SAUCE |
| game or poultry bones chopped up, raw or cooked | — | — | Game meat, squirrel, raw | Lamb, Veal, and Game Products | Soup à la Santé. (Potage à ... | |
| game or poultry bones | — | — | Game meat, squirrel, raw | Lamb, Veal, and Game Products | Clear Game Soup à l'Impériale | |
| game or poultry bones | 0.5 | pound | — | Game meat, squirrel, raw | Lamb, Veal, and Game Products | American Sauce |
| game or poultry bones | 1.5–2.0 | pounds | — | Game meat, squirrel, raw | Lamb, Veal, and Game Products | Purée à l'Indienne |
| game or poultry livers cut these in slices, and stamp them out in rounds as near as possible to the size of the slices of kidney | — | — | Game meat, elk, raw | Lamb, Veal, and Game Products | Devilled Liver and Kidney à... | |
| game or poultry livers | 4.0 | oz | — | Game meat, elk, raw | Lamb, Veal, and Game Products | Terrine à la Nérac |
| game or poultry livers cooked, rubbed through a wire sieve and then warmed between two plates over hot water | bunches | — | Game meat, elk, raw | Lamb, Veal, and Game Products | French Beans à la Hâte | |
| game or poultry livers blanched, gall removed, chopped very fine | 6.0 | — | — | Game meat, elk, raw | Lamb, Veal, and Game Products | Onions Farced à la Banville |
| Game Pie | — | — | Game meat, elk, raw | Lamb, Veal, and Game Products | Hare—Jugged | |
| game quenelles | — | — | Game meat, horse, raw | Lamb, Veal, and Game Products | Consommé Condorcet | |
| game quenelles | — | — | Game meat, horse, raw | Lamb, Veal, and Game Products | Consommé Chasseur | |
| game remains | — | — | Game meat, goat, raw | Lamb, Veal, and Game Products | Game Soup | |
| game remains or bones chop them up small | — | — | Game meat, goat, raw | Lamb, Veal, and Game Products | 601. Fumet de Gibier Sauce | |
| Game—Venison—Haunch No. 1. | — | — | Game meat, elk, raw | Lamb, Veal, and Game Products | Leg of Mutton—Baked | |
| glaze of veal | — | — | Veal, ground, raw | Lamb, Veal, and Game Products | 57. BORDELAISE SAUCE | |
| hare meat cut into joints, skin and sinew removed, minced | — | — | Game meat, squirrel, raw | Lamb, Veal, and Game Products | Potted Hare | |
| hare meat | 4.0 | ounces | — | Game meat, squirrel, raw | Lamb, Veal, and Game Products | Quenelles for Hare Soup |
| hare, wild fowl, pheasants, or partridges cut into neat pieces | — | — | Game meat, boar, wild, raw | Lamb, Veal, and Game Products | Hashed Hare, Wild Fowl, Phe... | |
| head and feet of sheep, lamb, or young calf boiled till quite tender | — | — | Lamb, ground, raw | Lamb, Veal, and Game Products | Curry Broth | |
| horse litter | — | — | Game meat, horse, raw | Lamb, Veal, and Game Products | New England Hams | |
| horse litter | — | — | Game meat, horse, raw | Lamb, Veal, and Game Products | To smoke HAMS | |
| horse-litter fresh made from the stable every night | — | — | Game meat, horse, raw | Lamb, Veal, and Game Products | Westphalia Ham, to cure. No... | |
| kidney and fat of cold veal Chop | — | — | Veal, variety meats and by-products, kidneys, raw | Lamb, Veal, and Game Products | Patties resembling Mincepies | |
| kidney of a loin of veal cut very fine | — | — | Veal, loin, separable lean and fat, raw | Lamb, Veal, and Game Products | Veal Kidney Pastries | |
| kidney part of a fat loin of veal | — | — | Veal, loin, separable lean and fat, raw | Lamb, Veal, and Game Products | Common Patties | |
| kidney part of a loin of lamb | — | — | Lamb, New Zealand, imported, kidney, raw | Lamb, Veal, and Game Products | Pike with Force-Meat and Sauce | |
| kidneys of a loin of veal minced very small | 2.0 | — | — | Veal, loin, separable lean and fat, raw | Lamb, Veal, and Game Products | Veal Kidney Pie |
| knucklebone of veal | 1.0 | — | — | Veal, ground, raw | Lamb, Veal, and Game Products | A clear Broth that will kee... |
| knuckle of the shoulder Cut off | — | — | Veal, shoulder, arm, separable lean only, raw | Lamb, Veal, and Game Products | Shoulder of Veal | |
| knuckle of veal | — | — | Veal, ground, raw | Lamb, Veal, and Game Products | Chicken Pie | |
| knuckle of veal | — | — | Veal, ground, raw | Lamb, Veal, and Game Products | SOUP DES GALLES | |
| knuckle of veal | 3.5 | lbs. | — | Veal, ground, raw | Lamb, Veal, and Game Products | Julienne Soup. No. 3. |
| knuckle of veal cut into small pieces | 2.0–3.0 | pounds | — | Veal, ground, raw | Lamb, Veal, and Game Products | 131. Brown Sauce |
| knuckle of veal | — | — | Veal, ground, raw | Lamb, Veal, and Game Products | 222. BLOND DE VEAU, OR VEAL... | |
| knuckle of veal boiled | — | — | Veal, ground, raw | Lamb, Veal, and Game Products | White Soup. No. 7. | |
| knuckle of veal | 9.0 | pounds | — | Veal, ground, raw | Lamb, Veal, and Game Products | Meat Jelly for Sauces |
| knuckle of veal bone broken in one or two places | 5.0 | lbs | — | Veal, ground, raw | Lamb, Veal, and Game Products | Westerfield White Soup |
| knuckle of veal | — | — | Veal, ground, raw | Lamb, Veal, and Game Products | Alamode Beef, in the French... | |
| knuckle of veal stewed | — | — | Veal, ground, raw | Lamb, Veal, and Game Products | Calf’s Head Pie |
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