| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| mace | — | — | Spices, mace, ground | Spices and Herbs | ANOTHER PHEASANT SOUP | |
| mace | –2.0 | blade | — | Spices, mace, ground | Spices and Herbs | Veal or Mutton Broth |
| mace pounded | 0.5 | half saltspoonful | — | Spices, mace, ground | Spices and Herbs | SALMON À LA ST. MARCEL |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | STEWED COD FISH, IN BROWN S... | |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | Fillets of Soles | |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | Fillets of Soles | |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | FRESH HERRINGS. | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Boiled Eels |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | Potted Lobsters | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | To Heighten the Colour and ... |
| mace | 2.0 | blades | — | Spices, mace, ground | Spices and Herbs | Shin of Beef Stock for Gravies |
| mace | 1.0 | large blade | — | Spices, mace, ground | Spices and Herbs | Rich Pale Veal Gravy, or Co... |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | Rich Deep-Coloured Veal Gravy |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Good Beef or Veal Gravy |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | A Rich English Brown Gravy |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Espagnole (Spanish Sauce) |
| mace large | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | MEAT JELLIES FOR PIES AND S... |
| mace | 3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Aspic, or Clear Savoury-Jelly |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | Cream Sauce for Fish | |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | The Lady’s Sauce (For Fish) | |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | The Lady’s Sauce (For Fish) | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | BROWN MUSHROOM SAUCE | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | WHITE CHESTNUT SAUCE | |
| mace | 0.25 | teaspoonful | — | Spices, mace, ground | Spices and Herbs | Forced Eggs for Garnishing ... |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Lobster Butter | |
| mace together | 1.0 | saltspoonful | — | Spices, mace, ground | Spices and Herbs | Superior Suet Forcemeat |
| mace | — | — | Spices, mace, ground | Spices and Herbs | An Excellent French Forcemeat | |
| mace | 0.25 | teaspoonful | — | Spices, mace, ground | Spices and Herbs | French Forcemeat Called Que... |
| mace small | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Panada |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Panada | |
| mace mixed | 0.5 | teaspoonful | nutmeg | Spices, mace, ground | Spices and Herbs | Stewed Sirloin of Beef |
| mace | 2.0 | blades | — | Spices, mace, ground | Spices and Herbs | Stewed Sirloin of Beef |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Dutch, or Hung Beef | |
| mace | 0.67 | — | — | Spices, mace, ground | Spices and Herbs | BEEF ROLL, OR CANELLON DE BŒUF |
| mace | — | nutmeg | Spices, mace, ground | Spices and Herbs | An Excellent Hash of Cold Beef | |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | Prepared Calf’s Head | |
| mace large | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Boiled Breast of Veal |
| mace | –2.0 | — | — | Spices, mace, ground | Spices and Herbs | Knuckle of Veal en Ragout |
| mace in fine powder | — | — | Spices, mace, ground | Spices and Herbs | Knuckle of Veal with Rice | |
| mace freshly pounded | 0.5 | teaspoonful | — | Spices, mace, ground | Spices and Herbs | Bordyke Veal Cake |
| mace | 2.0 | small blades | — | Spices, mace, ground | Spices and Herbs | Fricandeau of Veal |
| mace mixed with the bread-crumbs | — | — | Spices, mace, ground | Spices and Herbs | VEAL CUTLETS À LA MODE DE L... | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Calf’s Liver Stoved, or Stewed |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Blanquette of Veal or Lamb,... | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Minced Veal |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Fricasséed Veal | |
| mace | 0.5 | teaspoonful | — | Spices, mace, ground | Spices and Herbs | Leg of Mutton Boned and Forced |
| mace freshly pounded | 1.0 | teaspoonful | — | Spices, mace, ground | Spices and Herbs | TRUFFLED SAUSAGES |
| mace | 0.25 | teaspoonful | — | Spices, mace, ground | Spices and Herbs | English Chicken Cutlets |
| mace slight seasoning | — | — | Spices, mace, ground | Spices and Herbs | Hashed Fowl |
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