| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| double tripe cut into strips | 2.0 | pounds | — | Tripe | Liver and organ meats | 529. Tripe Curry |
| double tripe Cut into long slips, and into dice | — | — | Tripe | Liver and organ meats | Tripe, to fricassee | |
| double tripe cut into strips | 2.0 | pounds | — | Tripe | Liver and organ meats | 529. Tripe Curry |
| double tripe cut into slices two inches long and half an inch broad | — | — | Tripe | Liver and organ meats | Stewed Tripe | |
| dried tongue steeped all night in water | — | — | Tongue | Liver and organ meats | Tongues | |
| dried tongue boil and peel it | 1.0 | — | — | Tongue | Liver and organ meats | Goose Stuffed with Tongue a... |
| dried tongue | — | — | Tongue | Liver and organ meats | 296. To boil a pickled Ox T... | |
| dried tongue | — | — | Tongue | Liver and organ meats | A fine Way to pot a Tongue | |
| dried tongue skin it, and cut it as thin as possible | — | — | Tongue | Liver and organ meats | Tongue Potted | |
| duck gizzards cut, slashed, and broiled | — | — | Gizzard | Liver and organ meats | To stew Ducks | |
| Escalopes of Sweetbread à la Connaught | — | — | Sweetbreads | Liver and organ meats | Escalopes of Sweetbread à l... | |
| fat liver | — | — | Liver, chicken | Liver and organ meats | STRASBOURG RAGOUT OF FAT LI... | |
| fat livers tossed | scallops | — | Liver, chicken | Liver and organ meats | 998. FILLETS OF FOWLS, A LA... | |
| fat livers | — | — | Liver, chicken | Liver and organ meats | Farce of Fat Livers for Gra... | |
| fat livers cut in dice | 1.0–2.0 | — | — | Liver, chicken | Liver and organ meats | 459. Ramifolle |
| fat livers scollops | — | — | Liver, chicken | Liver and organ meats | PERIGUEUX RAGOUT | |
| fat livers scallops | — | — | Liver, chicken | Liver and organ meats | RICHELIEU RAGOUT | |
| fat livers | — | — | Liver, chicken | Liver and organ meats | RAGOUT | |
| fat part of double tripe Cut into slices | — | — | Tripe | Liver and organ meats | Tripe, to fricassee | |
| game, poultry, or calf's liver Cut into small dice shapes | 8.0 | ounces | — | Liver, beef | Liver and organ meats | Liver Farce for Stuffing Bi... |
| gizzard scored, dipped into melted butter, drained, seasoned with Cayenne and salt, and put under one pinion | — | — | Gizzard | Liver and organ meats | Capons or Fowls (No. 58) | |
| gizzard cut in four | 1.0 | — | — | Gizzard | Liver and organ meats | Giblets with Pudding |
| gizzard cut into four | — | — | Gizzard | Liver and organ meats | Giblets | |
| gizzard | — | — | Gizzard | Liver and organ meats | Ducks | |
| gizzard sliced, cleaned well | — | — | Gizzard | Liver and organ meats | Stew Goose Giblets | |
| gizzard and liver reserved to be tucked under the wings | — | — | Gizzard | Liver and organ meats | Roast Fowl and Gravy | |
| gizzard and rump peppered and salted | — | — | Gizzard | Liver and organ meats | Turkey, Turkey Poults, and ... | |
| gizzards cut, slashed and broiled | — | — | Gizzard | Liver and organ meats | Chickens | |
| gizzards clean and cut in six or eight pieces | — | — | Gizzard | Liver and organ meats | Giblets à la Bagration | |
| gizzards | — | — | Gizzard | Liver and organ meats | Giblets | |
| gizzards | — | — | Gizzard | Liver and organ meats | Pigeon Pye | |
| gizzards and pinions for gravy | — | — | Gizzard | Liver and organ meats | To roast Ducks | |
| gizzards, livers and hearts cleaned | — | — | Gizzard | Liver and organ meats | Puff-Paste Crust Duck Pie | |
| grouse livers boiled for a few minutes | — | — | Liver, chicken | Liver and organ meats | Grouse à la Financière | |
| heart chopped | — | — | Heart | Liver and organ meats | Belgian Faggots | |
| heart boiled | — | — | Heart | Liver and organ meats | Lamb's Head | |
| heart thick slices | — | — | Heart | Liver and organ meats | Sheep's Pluck | |
| heart cut in shapes and nicely prepared | — | — | Heart | Liver and organ meats | Lamb’s Fry | |
| heart chopped very small | — | — | Heart | Liver and organ meats | Dressing for Boiled Head | |
| heart shredded small | — | — | Heart | Liver and organ meats | Pig's Petitoes | |
| heart | — | — | Heart | Liver and organ meats | To dress Pigs Petty-toes | |
| heart chopped small | — | — | Heart | Liver and organ meats | Boiled Calf's Head | |
| heart | — | — | Heart | Liver and organ meats | Pettitoes | |
| heart | — | — | Heart | Liver and organ meats | Lamb's Head minced [72] | |
| heart-bread blanched, larded, cooked | — | — | Heart | Liver and organ meats | 418. Roast Sweetbreads | |
| heart, liver, and lights shred them pretty small | — | — | Heart | Liver and organ meats | To dress a PIG's PETTITOES | |
| heart, liver, and lights minced fine | — | — | Heart | Liver and organ meats | Pettitoes, or Sucking-Pig’s... | |
| heart, liver, and lights minced very small | — | — | Heart | Liver and organ meats | To dress a LAMB's Head and ... | |
| hearts | — | — | Heart | Liver and organ meats | Stewed Veal Head | |
| hearts well washed, seasoned, and broiled | — | — | Heart | Liver and organ meats | Rolled Loin of Mutton |
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