| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| lean of cold boiled Ham or Tongue cut | 1.0 | pound | — | Tongue | Liver and organ meats | Potted Ham, or Tongue (No. ... |
| liver of the chicken boiled for six minutes in the gravy, then bruised to a smooth paste, and passed through a sieve | — | — | Liver, chicken | Liver and organ meats | Very Common White Sauce | |
| liver sauce | — | — | Liver, chicken | Liver and organ meats | Rabbits | |
| liver-sauce for rabbits | — | — | Liver, chicken | Liver and organ meats | 1148. ROAST PIGEONS | |
| mutton kidney sliced | — | — | Kidney | Liver and organ meats | Hot Pot of Mutton | |
| mutton kidneys | — | — | Kidney | Liver and organ meats | Beef steak pudding | |
| mutton kidneys sliced | — | — | Kidney | Liver and organ meats | Hotpot of Mutton | |
| mutton kidneys skinned and cut into dice shapes | 4.0 | — | — | Kidney | Liver and organ meats | Stuffed Shoulder of Mutton |
| mutton kidneys intermingled with the meat | 2.0–3.0 | — | — | Kidney | Liver and organ meats | A GOOD MUTTON PIE |
| mutton kidneys cut in thin slices | — | — | Kidney | Liver and organ meats | Kidneys (Sheep's). No. 1. | |
| mutton kidneys broiled | — | — | Kidney | Liver and organ meats | Sweetbreads plain.—(No. 89.) | |
| mutton kidneys cut into slices the thickness of half-a-crown piece | 8.0 | — | — | Kidney | Liver and organ meats | 509. Kidney Pudding |
| mutton kidneys Strip the skin and take the fat from, slice | 3.0 | — | — | Kidney | Liver and organ meats | Jus des Rognons, or, Kidney... |
| mutton kidneys skin them, and remove the core, and cut them in slices about the eighth of an inch thick | 2.0–3.0 | — | — | Kidney | Liver and organ meats | Devilled Liver and Kidney à... |
| mutton kidneys skin removed, core removed | — | — | Kidney | Liver and organ meats | Sauted Kidney à la Campagne | |
| mutton kidneys remove the skins and cores, and cut them into slices crosswise about barely a quarter of an inch thick | 4.0 | — | — | Kidney | Liver and organ meats | Sauted Kidney |
| mutton kidneys | 6.0–8.0 | — | — | Kidney | Liver and organ meats | MUTTON KIDNEYS À LA FRANÇAISE |
| mutton kidneys split them open lengthwise without dividing them, strip off the skin and fat, run a fine skewer through the points and across the back of the kidneys to keep them flat while broiling | — | — | Kidney | Liver and organ meats | Broiled Mutton Kidneys | |
| mutton or pork kidneys remove the skins and cores, and cut them up in little square pieces | 3.0 | — | — | Kidney | Liver and organ meats | Fritot of Kidney à l’Améric... |
| neat's tongue parboil, peel, and chop as fine as possible | — | — | Tongue | Liver and organ meats | Pies | |
| neat's tongue | 1.0 | — | — | Tongue | Liver and organ meats | To pot Tongues |
| neat's tongue | — | — | Tongue | Liver and organ meats | Neat's Tongue Potted | |
| neat's tongue fine | 1.0 | — | — | Tongue | Liver and organ meats | Tongues |
| neat's tongue parboiled, peeled, and chopped fine | 1.0 | — | — | Tongue | Liver and organ meats | Mince Pies |
| neat’s tongue grated | — | — | Tongue | Liver and organ meats | Neat’s Tongue Pudding | |
| neat’s tongue Boil very tender; when cold, peel and shred very fine | — | — | Tongue | Liver and organ meats | Neat’s Tongue Pudding | |
| neat’s tongue well boiled | — | — | Tongue | Liver and organ meats | Lumber Pie | |
| neats tongue boiled 2 hours, skinned, chopped exceedingly small | 1.0 | — | — | Tongue | Liver and organ meats | Another Method of making Mi... |
| neat's tongues boil them tender, peel them, cut them into thin slices | — | — | Tongue | Liver and organ meats | Neat's Tongues | |
| neats’ tongues cut off the roots, and cut a nick in the under side | 2.0 | — | — | Tongue | Liver and organ meats | Tongues, to cure. No. 3. |
| ox kidney as shown in No. 67 | — | — | Kidney | Liver and organ meats | Kidney Pudding | |
| ox kidney well washed and dried, with all the fat and skin removed, and cut into small cubes | — | — | Kidney | Liver and organ meats | Kidney Soup | |
| ox kidney fresh | — | — | Kidney | Liver and organ meats | A la Hugo | |
| ox kidney thin slices | — | — | Kidney | Liver and organ meats | Stewed Ox Kidney | |
| ox kidney cut into dice | 0.5 | an | — | Kidney | Liver and organ meats | Rump Steak with Kidney and ... |
| ox kidney Remove the fatty centre, cut the kidney into thin slices and dice it | — | — | Kidney | Liver and organ meats | Kidney Sauté | |
| ox kidney Cut into nice pieces with a little fat but no gristle | 0.5 | whole | — | Kidney | Liver and organ meats | Rump Steak and Kidney Pie w... |
| ox kidney cut into small pieces | — | — | Kidney | Liver and organ meats | Steak and Kidney Pudding | |
| ox kidney cut it in small pieces | 1.0 | — | — | Kidney | Liver and organ meats | KIDNEY SOUP |
| ox kidney remove the core, cut it up in slices about a quarter of an inch thick | 1.0 | — | — | Kidney | Liver and organ meats | Beef Kidney with Mustard |
| ox kidney core cut from and then cut up in slices | 1.0 | — | — | Kidney | Liver and organ meats | Beef Steak and Kidney Pie. ... |
| ox-kidney cut into slices, each being about the size of a half-crown piece, but double the thickness (avoiding the white part, or root, which is tough and indigestible) | — | — | Kidney | Liver and organ meats | 407. Ox-Kidneys | |
| ox kidneys cut into slices the thickness of half-a-crown piece | 1.0 | — | — | Kidney | Liver and organ meats | 509. Kidney Pudding |
| pickled Ox Tongue | — | — | Tongue | Liver and organ meats | 296. To boil a pickled Ox T... | |
| pickled tongue stewed till very tender, and cut into mouthfuls | — | — | Tongue | Liver and organ meats | Mock Turtle,—(No. 247.) | |
| pickled tongue wash it out of water | — | — | Tongue | Liver and organ meats | To boil a Tongue | |
| pickled tongue washed well from the bone | — | — | Tongue | Liver and organ meats | Tongues | |
| ragoût of sweetbread | — | — | Sweetbreads | Liver and organ meats | Chicken Pie (No. 16) | |
| salted tongue boil and trim | 1.0 | — | — | Tongue | Liver and organ meats | 369. Fowl à l’Ecarlate |
| salt tongue put it in the pot over night | — | — | Tongue | Liver and organ meats | A Tongue |
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