| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| brains boiled in a piece of clean cloth | — | — | Brains | Liver and organ meats | To dress a Calf's Head, one... | |
| brains fried in little cakes | — | — | Brains | Liver and organ meats | Lamb's Head | |
| brains | — | — | Brains | Liver and organ meats | Roast Pig | |
| brains beaten | — | — | — | — | Calf's Head | |
| brains boiled in vinegar and water with a little salt, and some fat from the stock-pot, incision lengthwise in each half portion | 0.5 | — | — | — | — | CALF'S HEAD, PLAIN WITH PIQ... |
| brains kept whole and white | — | — | — | — | CALF'S-HEAD, A LA TORTUE. | |
| brains | — | — | — | — | Calf's Head | |
| brains chopped fine | — | — | — | — | Calf's Head | |
| brains | — | — | — | — | 641. ROAST SUCKING-PIG, A L... | |
| brains fried | — | — | — | — | A Pig Metelete | |
| brains removed | — | — | — | — | SHEEP'S-HEAD, A LA GALLIMAUFRE | |
| brains rolled with sage, then beaten | 0.5 | portion | — | — | — | Calf’s-Head Pie |
| brains beaten with sage, lemon-peel, and nutmeg | 0.5 | portion | — | — | — | Calf’s-Head Pie |
| brains | — | — | Brains | Liver and organ meats | Lamb's Head minced [72] | |
| brains | — | — | Brains | Liver and organ meats | Calf’s Head hashed, or Rago... | |
| brains removed | — | — | Brains | Liver and organ meats | Boiled Calf's Head | |
| brains skinned, boiled with sage and parsley, chopped fine | — | — | Brains | Liver and organ meats | To grill a Calf's Head | |
| brains chopped | — | — | Brains | Liver and organ meats | Sauce for a Pig | |
| brains | — | — | Brains | Liver and organ meats | Pig, to roast | |
| brains disgorged in water, simmered in boiling water for five minutes, chopped very fine | — | — | Brains | Liver and organ meats | 524. Lamb’s Head Curry | |
| brains | — | — | Brains | Liver and organ meats | CALF'S-HEAD, A LA BEAUVAUX | |
| brains removed from head | — | — | Brains | Liver and organ meats | Mock Turtle,—(No. 247.) | |
| brains boiled | — | — | Brains | Liver and organ meats | Mock Turtle,—(No. 247.) | |
| brains minced | — | — | Brains | Liver and organ meats | Sheep's Head | |
| brains cooked, cut up small | — | sweetbread | Brains | Liver and organ meats | Vol-au-Vent Financière | |
| brains | — | — | Brains | Liver and organ meats | Cervelles de Veau Frites | |
| brains and sage in the belly | — | — | Brains | Liver and organ meats | Roast Pig (Baked) | |
| brains of the pig bruised fine | — | — | Pork, pig's feet | Pork | Sauce for a Pig | |
| braise well-seasoned and rather strong | — | — | — | — | Cutlets. No. 9. “Mrs. Taton... | |
| braise remaining | — | — | — | — | Cutlets. No. 9. “Mrs. Taton... | |
| braised cabbage fresh | — | — | — | — | Pot au Feu | |
| braised carrots | — | — | — | — | Cauliflower à la Varenne | |
| braised lettuce nicely trimmed | 1.0 | — | — | — | — | GALANTINES OF LEGS OF FOWLS... |
| braised sweetbread cut into rounds about the size of a shilling and an eighth of an inch thick | 2.0–3.0 | rounds | — | Sweetbreads | Liver and organ meats | Little Chickens in Cases à ... |
| braised sweetbread or veal, braised tongue or ham cold, braised, sliced | — | — | Sweetbreads | Liver and organ meats | Aspic Jelly, No. 2 | |
| braised tongue | — | — | Tongue | Liver and organ meats | Lamb’s Head | |
| braised vegetables | — | — | — | — | Fricandeau de Beef | |
| braising broth clarified and reduced | 0.5 | glaze | — | — | — | SADDLE OF LAMB, A LA GODARD |
| braising ingredients | — | — | — | — | POITRINE DE VEAU GLACÉE | |
| braising liquid or veal stock cold, free from fat | — | — | Veal, loin, separable lean only, cooked, braised | Lamb, Veal, and Game Products | Savory Jelly | |
| braising liquor strained, skimmed free from fat, and reduced almost to a glaize | — | — | Chicken, liver, all classes, cooked, simmered | Poultry Products | Pigeons a la Sousell | |
| braising liquor | — | — | Chicken, liver, all classes, cooked, simmered | Poultry Products | Shoulder of Mutton Broiled | |
| braize clarified and reduced | — | — | — | — | 553. FILLET OF BEEF, A LA M... | |
| braize reduced to a glaze | some | — | — | — | 697. GOOSE, A LA FLAMANDE | |
| Braize cut up | — | — | — | — | 820. BRAIZED OX-CHEEK, A LA... | |
| braized beef | 24.0 | scallops | — | Beef, ground, raw | Ground beef | 278. PAYSANNE SOUP |
| braized beef remains from a previous day's dinner | — | — | — | — | 813. SLICES OF BRAIZED BEEF... | |
| braize from veal breast divested of grease, clarified, reduced to half glaze | — | — | — | — | 597. BREAST OF VEAL, A LA W... | |
| braizing liquor cleared of grease and boiled down to half-glaze | 0.5 | part | — | — | — | 751. BLACK GAME, A LA NORWE... |
| bran scatter the flesh-side pretty thickly over | — | fine saw-dust | Oat bran, raw | Cereal Grains and Pasta | Cobbett’s Receipt for Curin... |
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