| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bread loaf | 2.0 | pound | — | Olive loaf, pork | Sausages and Luncheon Meats | A Bread Pudding for a Family |
| breasts of roasted chickens or partridges | 6.0 | ounces | — | Chicken breast, roll, oven-roasted | Sausages and Luncheon Meats | A Richer White Soup |
| Brunswick sausage slices | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | PERDREAUX AU CHOU | |
| Chipolata | — | — | Sausage, pork, chorizo, link or ground, raw | Sausages and Luncheon Meats | Garnishes | |
| cold roast or boiled meat in the very thinnest slices | — | — | Frankfurter, meat and poultry, cooked, boiled | Sausages and Luncheon Meats | French Sallad | |
| cooked sausage meat to fill each leek, piece about the size of a finger | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Leeks à la Méditerranée | |
| cured mawskin soaked | — | — | Beef, cured, dried | Sausages and Luncheon Meats | To cure Mawskins for Rennet | |
| Dutch loaf dried, after the crumb is taken out | 1.0 | — | — | Dutch brand loaf, chicken, pork and beef | Sausages and Luncheon Meats | Soup and Bouille |
| fine smoked ham | thin slice | — | Ham, honey, smoked, cooked | Sausages and Luncheon Meats | Dandy Sauce, for all sorts ... | |
| flat sausages | 30.0 | oval | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | 356. Turkey with flat Sausa... |
| forcemeat sausages | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Pork Chops (No. 93) | |
| fresh beef rump or other joint | 8.0 | pounds | — | Sausage, beef, fresh, cooked | Sausages and Luncheon Meats | Salt Beef for Immediate Use |
| fresh beef | 2.0 | pounds | — | Sausage, beef, fresh, cooked | Sausages and Luncheon Meats | Spanish Soup |
| fresh beef dripping or fresh butter | 1.0 | ounce | — | Sausage, beef, fresh, cooked | Sausages and Luncheon Meats | Chicken Curry |
| fresh leg of beef | 4.0 | pounds | — | Sausage, beef, fresh, cooked | Sausages and Luncheon Meats | Croûte au pot |
| fried pork sausages cakes or balls | — | — | Pork sausage, link/patty, cooked, pan-fried | Sausages and Luncheon Meats | Fillet of Veal (No. 34) | |
| fried sausages | — | — | Pork sausage, link/patty, cooked, pan-fried | Sausages and Luncheon Meats | Sour Crout | |
| German sausage | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Sandwiches (No. 504) | |
| German sausage | 1.0 | lb | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | 166. FRENCH SAUERKRAUT |
| German sausage | 1.0 | pound | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | 165. SAUERKRAUT |
| German sausage good | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Bacon (No. 13) | |
| German sausages ready-dressed | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Sausages (No. 87) | |
| Ham or gammon of bacon | — | — | Ham, minced | Sausages and Luncheon Meats | Ox-Tail Soup | |
| highly-cured beef chopped up | –2.0 | slice | — | Beef, chopped, cured, smoked | Sausages and Luncheon Meats | Baron Liebeg’s Beef Gravy |
| jelly of veal | 0.5 | pint | — | Bockwurst, pork, veal, raw | Sausages and Luncheon Meats | Rissoles. No. 3. |
| Jewish smoked beef cleared from the outsides and from all skin and fat, divided first into thick slices, and then into small squares | 1.0–2.0 | ounce | — | Bratwurst, beef and pork, smoked | Sausages and Luncheon Meats | JEWISH SMOKED BEEF |
| Jewish smoked beef smoked surface and all fat carefully carved away | 0.5 | lb | — | Bratwurst, beef and pork, smoked | Sausages and Luncheon Meats | Stock for White Soup |
| Lyons sausage thin trimmed | slices | — | Sausage, pork, chorizo, link or ground, raw | Sausages and Luncheon Meats | Olives à la Métropole | |
| Lyons sausage cut it in very thin slices, peeling off the outer skin | — | — | Sausage, pork, chorizo, link or ground, raw | Sausages and Luncheon Meats | Lyons Sausage and Egg | |
| mutton or veal jelly | 6.0 | table-spoonfuls | — | Bockwurst, pork, veal, raw | Sausages and Luncheon Meats | Mutton cutlets, with onion ... |
| quartern loaf trimmed free from all crust, and cut into slices the eighth of an inch in thickness | 1.0 | — | — | Mother's loaf, pork | Sausages and Luncheon Meats | 878. Sandwiches |
| quartern loaf about half an inch thick | 1.0 | round | — | Mother's loaf, pork | Sausages and Luncheon Meats | Asparagus (No. 123) |
| ready-dressed ham thin | slices | — | Ham salad spread | Sausages and Luncheon Meats | Rabbit Pie (No. 17) | |
| ribs of fresh beef trimmed and daubed with ham and truffles | 3.0 | — | — | Sausage, beef, fresh, cooked | Sausages and Luncheon Meats | 571. BRAIZED RIBS OF BEEF, ... |
| sausage sliced | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Eggs, Buttered (or Scrambled) | |
| sausage sliced | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Macaroni Pies | |
| sausage cut lengthwise | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Sausage Rolls | |
| sausage | 0.5 | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | German Potatoes |
| sausage farce | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Roast Sucking Pig | |
| sausage farce | 0.5 | pound | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Little Sausages |
| sausage meat fine | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Mode of Boning a Fowl or Tu... | |
| sausage meat delicate | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Cutlets, Fillets, &c. | |
| sausage meat | 1.0–2.0 | pounds | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Boiled Turkey and Celery Sauce |
| sausage meat | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | STUFFINGS | |
| sausage meat | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Veal and Ham Pie | |
| sausage meat stuffed in the crop | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Roasted Fowl | |
| sausage meat | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Turkey to Roast | |
| sausage meat | — | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Roast Turkey | |
| sausage meat | 2.0 | pounds | — | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | 358. Roast Braised Turkey |
| sausage meat exceedingly fine | 3.0–4.0 | pounds | forcemeat No. 1, forcemeat No. 3, Chapter VI. | Sausage, turkey, fresh, raw | Sausages and Luncheon Meats | Turkey Boned and Forced |
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