| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| tongues clean | 2.0 | — | — | Tongue | Liver and organ meats | Cured Tongues |
| tongues prick with a skewer | — | — | Tongue | Liver and organ meats | Tongue, to pot | |
| Tongues cured in the same manner | — | — | Tongue | Liver and organ meats | English Hams, to make like ... | |
| tripe | — | — | Tripe | Liver and organ meats | Mince Meat (No. 39) | |
| tripe cut into pieces about three inches long | — | — | Tripe | Liver and organ meats | Fried Tripe | |
| tripe Wash in cold water and remove all fat and cut into narrow strips about two inches long | 2.0 | pounds | — | Tripe | Liver and organ meats | Tripe and Onions |
| tripe cut into pieces about three inches square | — | — | Tripe | Liver and organ meats | Tripe | |
| tripe cut in two square pieces, somewhat long | — | — | Tripe | Liver and organ meats | Roasted Tripe | |
| tripe boiled | — | — | Tripe | Liver and organ meats | Fouse Tripe | |
| tripe | — | — | Tripe | Liver and organ meats | Gras double | |
| tripe washed clean | — | — | Tripe | Liver and organ meats | Tripe | |
| tripe fresh, cleanse it well from the fat, and cut it into pieces about two inches broad and four long | — | — | Tripe | Liver and organ meats | Tripe (No. 18) | |
| tripe boiled | — | — | Tripe | Liver and organ meats | Sausages (No. 87) | |
| tripe | — | — | Tripe | Liver and organ meats | To Dress Tripe | |
| tripe cut into slips | — | — | Tripe | Liver and organ meats | Boiled Tripe and Onions | |
| tripe cut into slips of four inches long and three inches wide | — | — | Tripe | Liver and organ meats | Fried Tripe and Onions | |
| tripe | 1.0 | pound | — | Tripe | Liver and organ meats | A Cheap Kind of Mince-meat |
| tripe cut into small slips | — | — | Tripe | Liver and organ meats | Fricassee of Tripe | |
| tripe cut in less than two or three inches long pieces | — | — | Tripe | Liver and organ meats | Turtle Soup | |
| tripe Cut up in pieces | — | — | Tripe | Liver and organ meats | Baked Tripe | |
| tripe fresh | — | — | Tripe | Liver and organ meats | To preserve Tripe to go the... | |
| tripe cut into pieces about three inches square | — | — | Tripe | Liver and organ meats | Tripe | |
| tripe cut it in pieces about four inches square | — | — | Tripe | Liver and organ meats | Tripe, to dress | |
| tripe cooked, cut into neat pieces, seasoned | — | — | Tripe | Liver and organ meats | Beignets de foie gras | |
| tripe stewed until perfectly tender, then cooled | — | — | Tripe | Liver and organ meats | Tripe, Scotch Fashion | |
| Tripe fricasseed | — | — | Tripe | Liver and organ meats | Tripe | |
| Tripe cut in small bits, dipped in butter | — | — | Tripe | Liver and organ meats | Tripe | |
| Tripe cut it up in pieces the size of two inches square | — | — | Tripe | Liver and organ meats | Boiled Tripe | |
| Tripe | — | — | Tripe | Liver and organ meats | Tripe | |
| Tripe Stewed with milk and onion till tender | — | — | Tripe | Liver and organ meats | Tripe | |
| Tripe stewed, cut in bits | — | — | Tripe | Liver and organ meats | Tripe | |
| truffle or tongue chopped | little | — | Tongue | Liver and organ meats | Purée of Hare à la Trois Fr... | |
| veal sweetbread prepared as in No. 89, cut into pieces | — | — | Sweetbreads | Liver and organ meats | Mock Turtle,—(No. 247.) | |
| veal sweetbread cut small | 1.0 | — | — | Sweetbreads | Liver and organ meats | Goose Stuffed with Tongue a... |
| veal sweetbread parboiled and minced very fine | 1.0 | — | — | Sweetbreads | Liver and organ meats | Pigeons, Surtout of |
| veal sweetbread cut in eight or ten pieces | — | — | Sweetbreads | Liver and organ meats | Stewed Duck | |
| veal sweetbread | 1.0 | — | — | Sweetbreads | Liver and organ meats | To dress a Ham a la Braise |
| veal sweetbread stewed with the pheasant | — | — | Sweetbreads | Liver and organ meats | Pheasant Stew | |
| veal sweetbreads | — | — | Sweetbreads | Liver and organ meats | 491. Other various Pies | |
| veal sweetbreads | — | — | Sweetbreads | Liver and organ meats | 491. Other various Pies | |
| veal sweetbreads cut each in four pieces | 2.0 | — | — | Sweetbreads | Liver and organ meats | To make a Tort |
| veal sweetbreads | — | — | Sweetbreads | Liver and organ meats | Stewed Pigeons | |
| white fricassee of chicken, rabbit, ragoût of sweetbread, or any other entrée | — | — | Sweetbreads | Liver and organ meats | Vol au Vent (No. 25) |
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