| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| calf's liver minced | — | — | Liver, beef | Liver and organ meats | Partridge Pie | |
| calf’s liver cut in little dice shapes | 0.75 | pound | — | Liver, beef | Liver and organ meats | Calf’s Liver with French Beans |
| calf’s liver cut to the same size as the fillets of beef | — | — | Liver, beef | Liver and organ meats | Little Fillets of Bœuf à l’... | |
| Calf's liver dry | — | — | Liver, beef | Liver and organ meats | 416. Calf’s Liver, dry | |
| Calf's liver thin slices | — | — | Liver, beef | Liver and organ meats | 415. Calf’s Liver, English way | |
| Calf's Liver Cut it into slices | 2.0 | pounds | — | Liver, beef | Liver and organ meats | 414. Calf’s Liver sauté |
| calf's or sheep's brains | — | — | Brains | Liver and organ meats | Cooked Brains | |
| calf’s or sheep’s brains blanched, hot | 1.0 | slice | — | Brains | Liver and organ meats | Potato Cases with Brains |
| calf's or sheep's liver chopped fine | 0.5 | pound | — | Liver, beef | Liver and organ meats | Roast Chicken à l'Espagnole |
| calves brains cut into shreds like Julienne | — | — | Brains | Liver and organ meats | Crépinettes à la Ferdinand | |
| calves' brains | Pieces | — | Brains | Liver and organ meats | Beignets de foie gras | |
| chicken liver | 2.0 | fowls' | — | Liver, chicken | Liver and organ meats | Eggs with Chicken Livers |
| chicken liver | 1.0 | half | — | Liver, chicken | Liver and organ meats | Eggs with Chicken Livers |
| chicken liver | — | — | Liver, chicken | Liver and organ meats | Richmond Sauce, for boiled ... | |
| chicken liver parboiled | 1.0 | — | — | Liver, chicken | Liver and organ meats | Bacon Fritters |
| chicken liver | — | — | Liver, chicken | Liver and organ meats | To stew PALATES and CHICKENS | |
| chicken livers minced | — | — | Liver, chicken | Liver and organ meats | Filet de Lièvre à la Muette | |
| chicken livers | 3.0 | — | — | Liver, chicken | Liver and organ meats | Mode of Boning a Fowl or Tu... |
| chicken livers cooked, fairly finely minced | 2.0–3.0 | — | — | Liver, chicken | Liver and organ meats | Ballotines de Volaille |
| chicken livers broiled | — | — | Liver, chicken | Liver and organ meats | Pullets a la Cockoo | |
| chicken livers | — | — | Liver, chicken | Liver and organ meats | Mousse de Volaille Glacée | |
| chicken livers cleaned | — | — | Liver, chicken | Liver and organ meats | Economic Stock for Soup, Gr... | |
| chicken livers | — | — | Liver, chicken | Liver and organ meats | Sauce for boiled Chickens | |
| Chicken livers cooked thus | — | — | Liver, chicken | Liver and organ meats | Laitances à la Madras | |
| chicken's liver very finely minced | — | — | Liver, chicken | Liver and organ meats | Œufs a la Turc | |
| chitterling | — | — | Chitterlings | Liver and organ meats | Slices of Cod boiled (No. 151) | |
| chitterlings | — | — | Chitterlings | Liver and organ meats | Cod boiled (No. 149) | |
| chitterlings chopped up | — | — | Chitterlings | Liver and organ meats | Italian Cheese | |
| cold boiled pickled tongue | — | — | Tongue | Liver and organ meats | Veal Forcemeat (No. 375) | |
| cold boiled tongue slices, pare rind from, trim into good shape, dress with sweetbreads after egging and seasoning | — | — | Tongue | Liver and organ meats | SWEETBREAD CUTLETS. (ENTRÉE.) | |
| cold cooked tongue small | pieces | — | Tongue | Liver and organ meats | Savoury Pudding | |
| Cold Tongue, Beef or Venison CUT it small | — | — | Tongue | Liver and organ meats | To pot a Cold Tongue, Beef ... | |
| cold tongue or lean of ham cut it in square strips | — | — | Tongue | Liver and organ meats | Stewed Breast of Veal | |
| cold tongue remains | — | — | Tongue | Liver and organ meats | A GOOD FAMILY SOUP | |
| cooked sweetbread cut into shreds like Julienne | 1.0–2.0 | slice | — | Sweetbreads | Liver and organ meats | Crépinettes à la Ferdinand |
| cooked tongue | little | — | Tongue | Liver and organ meats | 468. Blanquette of Fowl | |
| cooked tongue slices | — | — | Tongue | Liver and organ meats | 479. Blanquettes of Turkey | |
| cooked tongue sliced small but not too thinly | — | — | Tongue | Liver and organ meats | Galantine | |
| cooked tongue cooked | slices | — | Tongue | Liver and organ meats | Fritot de Ris de Veau | |
| cooked tongue cut into squares | 0.75 | pound | — | Tongue | Liver and organ meats | A VEAL GALANTINE |
| cooked tongue cut into little dice shapes | 1.0 | ounce | — | Tongue | Liver and organ meats | Rissoles à la Pompadour |
| cooked tongue cut to fit mould | — | — | Tongue | Liver and organ meats | Chicken Cutlets à la Bivona | |
| cooked tongue passed through a wire sieve | — | — | Tongue | Liver and organ meats | Fricassée of Broad Beans (F... | |
| cooked tongue cooked, cut up | 2.0 | ounces | — | Tongue | Liver and organ meats | Ragoût of Celery |
| cooked tongue finely chopped | — | — | Tongue | Liver and organ meats | Fried Sweetbread. (Ris de V... | |
| cooked tongue cut into little strips | few | — | Tongue | Liver and organ meats | Fillets of Veal à la Duchesse | |
| cooked tongue finely chopped | — | — | Tongue | Liver and organ meats | Fritot of Kidney à l’Améric... | |
| cooked tongue or ham chopped, cooked | 1.0 | tablespoonful | — | Tongue | Liver and organ meats | Ragoût for Patties à la Mon... |
| cooked tongue or ham | 1.0 | strip | — | Tongue | Liver and organ meats | Fillets of Veal à la Duchesse |
| double tripe cut into pieces about an inch square, and half an inch thick, and rounded and trimmed neatly from all skin, gristle, &c. and stewed till they are tender | 1.0 | pound | — | Tripe | Liver and organ meats | Mock Mock Turtle (No. 245) |
← Previous Page 3 of 13 Next →