| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bonbons | — | — | — | — | Breakfast and Lunch Dishes | |
| bonbons | — | — | — | — | Petits Fours Français | |
| bone broken in two to shorten it | — | — | Pork, bones | Pork | Mutton Pie | |
| bone for soup | — | — | Pork, bones | Pork | Miscellaneous directions re... | |
| bone cut, scrape off, leaving about half an inch of the bone bare | — | — | Pork, bones | Pork | 119. Plain Mutton Cutlet, f... | |
| bone broken up as small as possible | 0.5 | pound | — | Pork, bones | Pork | The Pot-au-Feu |
| bone | 1.0 | lb | — | Pork, bones | Pork | Stock and Soup |
| bone | — | — | Pork, bones | Pork | Lamb Cutlets (Cold) “à la C... | |
| bone small | 1.0 | — | — | — | — | 927. EPIGRAMME OF LAMB, A L... |
| bone | 1.0 | small | — | Pork, bones | Pork | 460. Prussian Cutlets |
| bone and trimmings for stock | — | — | Pork, bones | Pork | Stewed Rump of Beef | |
| boned anchovies | 4.0 | — | — | — | — | Purée of Shrimps |
| boned scrag of mutton, or other part if preferred cut up in neat pieces | 2.5–3.0 | pounds | — | Mutton, cooked, roasted (Navajo) | American Indian/Alaska Native Foods | Curried Mutton |
| bone of a leg of mutton chopped small | — | — | Pheasant, leg, meat only, raw | Poultry Products | Mutton Broth | |
| bone of fillet and knuckle for soup | — | — | — | — | Miscellaneous directions re... | |
| bone or poultry stock good | 1.5 | pints | — | — | — | 150 Meats |
| bones | — | — | Pork, bones | Pork | Clear, Pale Gravy Soup or C... | |
| bones | — | — | Pork, bones | Pork | Good Calf’s Head Soup | |
| bones | — | — | Pork, bones | Pork | Stewed Sirloin of Beef | |
| bones undressed | — | — | Pork, bones | Pork | A Boiled Leg of Mutton with... | |
| bones Make gravy of | — | — | Pork, bones | Pork | To Dress a Loin of Mutton L... | |
| bones | — | — | Pork, bones | Pork | Soup for a Family | |
| bones grilled, seasoned with pepper and salt | — | — | Pork, bones | Pork | Hashed Mutton | |
| bones Cut up ... into pieces about 3 inches square | — | — | Pork, bones | Pork | Medium Stock | |
| bones | — | — | Pork, bones | Pork | Useful Soup for Benevolent ... | |
| bones | — | — | Pork, bones | Pork | GIBLET SOUP | |
| bones | — | — | Pork, bones | Pork | ROAST RIBS OF BEEF | |
| bones break | — | — | Pork, bones | Pork | Clear Gravy Soups (No. 200) | |
| bones | — | — | Pork, bones | Pork | Pasty of Beef or Mutton | |
| bones making a gravy of | — | — | Pork, bones | Pork | An imitation of Venison Pasty | |
| bones break the | — | — | Pork, bones | Pork | A cheaper way | |
| bones simmered in broth | — | — | Pork, bones | Pork | Calf’s Head Pie | |
| bones ends | — | — | Pork, bones | Pork | Turnip Pie | |
| bones | — | — | Pork, bones | Pork | A rich Gravy | |
| bones stew them down well | — | — | Pork, bones | Pork | Barley Broth | |
| bones put them in round and round the beef | — | — | Pork, bones | Pork | Rump of Beef, to bake | |
| bones chopped to pieces | — | — | Pork, bones | Pork | Turkey à la Daube | |
| bones broken small with a chopper | — | — | Pork, bones | Pork | 129. Pulled Fowl | |
| bones sawn through about three inches from the top | — | — | Pork, bones | Pork | 288. Ribs of Beef | |
| bones | — | — | Pork, bones | Pork | 480. Boudins of Fowl or Turkey | |
| bones cooked or raw | 3.0–4.0 | pounds | — | Pork, bones | Pork | Economic Stock for Soup, Gr... |
| bones | — | — | Pork, bones | Pork | Fillets of Haddock (Fresh) ... | |
| bones | — | — | Pork, bones | Pork | Stewed Veal Head | |
| bones chopped to pieces | — | — | Pork, bones | Pork | TURKEY A-LA-DAUBE | |
| bones for broth | — | — | Pork, bones | Pork | Stewed Beef | |
| bones | — | — | Pork, bones | Pork | Mutton Hash | |
| bones for gravy | — | — | Pork, bones | Pork | Sea Venison | |
| bones well broken | 0.75 | pound | — | Pork, bones | Pork | Pot-au-feu |
| bones cut meat off | — | — | Pork, bones | Pork | Hash | |
| bones mashed | — | — | Pork, bones | Pork | Game Pie |
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