| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| beef cut about three inches thick from a round, with very little fat | 1.0 | slice | — | — | — | Boeuf à la Vinaigrette |
| beef scollops, previously fried brown | — | — | — | — | 739. FIELDFARE OR BLACKBIRD... | |
| beef tied up in a nice round shape, and secured tightly with skewers | — | — | Beef, ground, raw | Ground beef | To Boil a Round of Beef | |
| beef coarse, in a layer | — | — | — | — | Pigeons with Gravy | |
| beef cut very thin | 1.0 | pound | — | — | — | Pigeons with Gravy |
| beef slices, cut thin | — | — | — | — | Partridges with Truffles | |
| beef thin slices | — | — | — | — | Partridges with Truffles | |
| beef | — | — | — | — | Pheasant Stew | |
| beef | — | — | — | — | Pheasant Stew | |
| beef minced very small | 1.0 | pound | — | Beef, ground, raw | Ground beef | Hamburg Sausages |
| beef roast or braized, cut it up in pieces the size of a finger, and then with a sharp knife mince these into small shavings | 1.0 | pound | — | — | — | 810. MINCED BEEF, A LA PORT... |
| beef sliced up in very thin pieces | — | — | — | — | 811. HASHED BEEF, PLAIN. | |
| beef sliced | — | — | — | — | 812. HASHED BEEF AND BROILE... | |
| beef roasted | 0.5 | pound | — | Beef, ground, raw | Ground beef | English Jews Puddings |
| beef | 1.0 | piece | — | — | — | Dumplings |
| beef minced | 1.0 | pound | — | Beef, ground, raw | Ground beef | Turkey Stuffing |
| beef boneless, or bones removed | — | — | Beef, ground, raw | Ground beef | The Jewish method of Pickli... | |
| beef | — | — | Beef, ground, raw | Ground beef | How to chuse Butchers Meat | |
| beef | — | — | Beef, ground, raw | Ground beef | Glaize for Hams, Larding, r... | |
| beef | 1.0 | pint | — | — | — | Beef Custard |
| beef cut it in very thin slices | 1.0 | pound | — | Beef, ground, raw | Ground beef | Beef Tea |
| beef | 12.0 | pounds | — | — | — | Beef |
| beef | 8.0 | pounds | — | — | — | Beef |
| beef cut off all the fat | 1.0 | buttock | — | — | — | Dutch Beef |
| beef Cut them small, and chop them fine | 1.0 | pound | — | — | — | Bologna Sausages |
| beef cold roast or braised, cut in very thin slices about two inches square | — | — | Beef, ground, raw | Ground beef | Fillets of Beef à la Philippe | |
| beef fine fat piece, stewed | — | — | Beef, ground, raw | Ground beef | Sour Crout | |
| beef | — | mutton, lamb, pork | Beef, ground, raw | Ground beef | 520. Veal Curry | |
| beef | 3.0 | — | — | Beef, ground, raw | Ground beef | Cow Heel Soup |
| beef | 5.0–6.0 | pounds | — | Beef, ground, raw | Ground beef | 512. Yorkshire Pudding |
| beef | 1.0 | pound | — | Beef, ground, raw | Ground beef | Hessian Soup |
| beef | — | — | Beef, ground, raw | Ground beef | Findhorn Haddocks.—(No. 157*) | |
| beef | — | — | Beef, ground, raw | Ground beef | Mock Turtle,—(No. 247.) | |
| beef | 1.0 | round | — | Beef, ground, raw | Ground beef | Relishing Beef |
| beef free from fat and bone | 2.0 | pounds | — | Beef, ground, raw | Ground beef | Stocks and Consommés |
| beef lean, minced | 0.5 | pound | — | Beef, ground, raw | Ground beef | Stocks and Consommés |
| beef | — | — | Beef, ground, raw | Ground beef | Barley Broth (or Scotch Broth) | |
| beef | — | — | Beef, ground, raw | Ground beef | Brochan | |
| beef served as filets, grenadins, médaillons, noisettes, escalopes | — | — | Beef, ground, raw | Ground beef | 21 Cutlets, Fillets, etc. | |
| beef cut into neat pieces | 2.0–3.0 | lb | — | Beef, ground, raw | Ground beef | Beef en casserole (or Welsh... |
| beef | 10.0 | lb | — | Beef, ground, raw | Ground beef | Boiled beef |
| beef cut from the rump, thick rounds | — | — | Beef, ground, raw | Ground beef | Filets de bœuf aux huîtres | |
| beef cut into neat pieces | — | — | Beef, ground, raw | Ground beef | Pot roast | |
| beef | — | — | Beef, ground, raw | Ground beef | Ragout | |
| beef | 1.0 | slice | ham | Beef, ground, raw | Ground beef | Lapin au Père Douillet |
| beef smoked or hung | 1.0 | cube | — | Beef, ground, raw | Ground beef | Croûtes à la Russe |
| beef cut up | — | — | Beef, ground, raw | Ground beef | Hotpot of Mutton | |
| beef minced and pounded, sieved | — | — | Beef, ground, raw | Ground beef | Soufflé à la Victoria | |
| beef cut into slices 1/2in. thick by 11/2in. to 2in. wide, and from 3in. to 31/2in. long | — | — | Beef, ground, raw | Ground beef | Beef Olives | |
| beef sliced, simmered steadily but gently for an hour exactly | — | — | Beef, ground, raw | Ground beef | Rechauffés and Hashes |
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