| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| A Breast | — | — | Chicken, breast, meat and skin, raw | Poultry Products | A Breast (No. 30) | |
| backbones, trimmings, &c. | — | — | Ostrich, inside leg, raw | Poultry Products | PHEASANT CUTLETS | |
| balm tops dry and pounded | handful | — | Ostrich, top loin, raw | Poultry Products | Vinegar for Salads (No. 395) | |
| barndoor fowl well hung | 1.0 | large | — | Guinea hen, meat only, raw | Poultry Products | Roasted Fowl |
| beef from the rump cut it into thin slices, scrape quite fine | 1.0 | pound | — | Emu, full rump, raw | Poultry Products | 65. Real Essence of Beef |
| beef leg | 1.0 | — | — | Pheasant, leg, meat only, raw | Poultry Products | Broth for the sick. No. 3. |
| beef leg cut it ham fashion | — | — | Pheasant, leg, meat only, raw | Poultry Products | To make Beef Hams | |
| beef leg bone well cracked | 1.0 | — | — | Pheasant, leg, meat only, raw | Poultry Products | Beef Broth |
| beef leg | 1.0 | — | — | Pheasant, leg, meat only, raw | Poultry Products | Potage |
| beef legs take off all the skin and fat, then take all the meat and sinews clean from the bones | 50.0 | pounds | — | Pheasant, leg, meat only, raw | Poultry Products | Beef Jelly |
| beef rump or sirloin, or mutton loin boned | — | — | Emu, full rump, raw | Poultry Products | Pasty of Beef or Mutton | |
| Best end of a neck of mutton | — | — | Turkey, whole, neck, meat only, raw | Poultry Products | Olios, or a Spanish Dish | |
| best end of a neck of veal | — | — | Turkey, whole, neck, meat only, raw | Poultry Products | Veal Cutlets broiled plain,... | |
| best end of a neck of veal cut into steaks | — | — | Turkey, whole, neck, meat only, raw | Poultry Products | Veal Steaks with Raisins an... | |
| best end of neck of mutton cut into steaks | — | — | Turkey, whole, neck, meat only, raw | Poultry Products | The Olio | |
| best end of neck of mutton cut into small pieces, fat removed | 2.0–3.0 | pounds | — | Turkey, whole, neck, meat only, raw | Poultry Products | Haricot Mutton |
| best end of neck of mutton cut your own cutlets, carefully remove the line of fat and scrape the bone which should not be longer than three inches. Chop the rest off | 3.0 | pounds | — | Turkey, whole, neck, meat only, raw | Poultry Products | Mutton Cutlets and Mashed P... |
| best end of neck of mutton cut the meat in two (each cutlet) | 2.5 | pounds | — | Turkey, whole, neck, meat only, raw | Poultry Products | Hot Pot |
| best end of the neck of mutton after removing the fat | — | — | Turkey, whole, neck, meat only, raw | Poultry Products | Boiled Mutton for an Invalid | |
| best end of the neck of mutton | 3.0 | lbs | — | Turkey, whole, neck, meat only, raw | Poultry Products | Mutton Cutlets with Mashed ... |
| best parts of partridge pounded | — | — | Turkey, retail parts, thigh, meat only, raw | Poultry Products | Partridge Soufflé | |
| bird old and large, trussed as for boiling | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | 157 Poulet en Casserole | |
| bird bones broken up | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | 604. Raised Pie of Pheasant | |
| bird livers beaten in a mortar | — | — | Goose, liver, raw | Poultry Products | Partridge Pie | |
| bird livers chopped | — | — | Goose, liver, raw | Poultry Products | Broiled Partridges | |
| birds to fry to the colour of a popling pear | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | Pigeons aux Poires | |
| birds prepared as in the foregoing recipe | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | Larks Crumbed and Roasted | |
| birds pick and gut, dry well with a cloth | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | Potting Birds | |
| birds boiled | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | (Untitled) | |
| birds boned (with the exception of the feet and leg bones), halved | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | 28 ENTRÉES | |
| birds breast bones removed | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | Poulets aux Tomates | |
| birds trussed for boiling | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | 161 Canetons aux olives | |
| birds picked, drawn, singed, halved if small or cut into joints if large | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | Terrine Souvaroff | |
| birds boned, stuffed, and cooked | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | Chaufroix de Mauviettes | |
| birds, game | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | 28 ENTRÉES | |
| birds liver cut up in small squares | 0.5 | pound | — | Goose, liver, raw | Poultry Products | Pigeons à la Duc de Cambridge |
| bird trimmings chopped | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | 11. SALMIS SAUCE A L’ANCIENNE | |
| blanquette of turkey or fowl in the centre | — | — | Turkey, Ground, raw | Poultry Products | 481. Turban of Croquettes à... | |
| blanquette of turkey or fowl | — | — | Turkey, Ground, raw | Poultry Products | 481. Turban of Croquettes à... | |
| boiled fowl cut into pieces the size of a small cutlet | — | — | Guinea hen, meat only, raw | Poultry Products | Fritôt of Chicken aux Tomates | |
| boiled fowls carved very neatly, joints trimmed into handsome form | 2.0 | — | roast chickens (skin divested) | Guinea hen, meat only, raw | Poultry Products | A Swiss Mayonnaise |
| boiled fowls carved very neatly, joints trimmed into handsome form | 2.0 | — | roast chickens (skin divested entirely, separated into single joints with the exception of the wings, inferior parts not used) | Guinea hen, meat only, raw | Poultry Products | A Swiss Mayonnaise |
| Bombay duck powdered | — | — | Duck, domesticated, liver, raw | Poultry Products | HORS D'ŒUVRE | |
| Bombay Duck tinned | — | — | Duck, domesticated, liver, raw | Poultry Products | Bombay Duck | |
| Bombay Ducks | — | — | Duck, domesticated, liver, raw | Poultry Products | Bombay Ducks” or “Bummaloes | |
| bone of a leg of mutton chopped small | — | — | Pheasant, leg, meat only, raw | Poultry Products | Mutton Broth | |
| bones and bits of skin | — | — | Pheasant, raw, meat and skin | Poultry Products | Veal Balls | |
| bones and trimmings of cooked joint | — | — | Chicken, wing, meat and skin, raw | Poultry Products | A Cheap Gravy for Hashes, &c. | |
| bones left from roast meat | any | — | Turkey, thigh, from whole bird, meat only, roasted | Poultry Products | Winter Pea Soup (Yellow) | |
| bones of birds chopped up | — | — | Turkey, thigh, from whole bird, meat only, raw | Poultry Products | Salmis Sauce |
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