| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| broth or gravy | 3.0 | gills | — | Soup, broth | Soups, broth-based | Mrs. Phillips’s Irish Stew ... |
| broth or gravy | — | — | Soup, broth | Soups, broth-based | Fried Onions and Cucumbers | |
| broth or gravy to make them moist | little | — | Soup, broth | Soups, broth-based | Crab, to dress | |
| broth or gravy good | — | — | Soup, broth | Soups, broth-based | Crab, to dress | |
| broth or gravy ready to add | — | — | Soup, broth | Soups, broth-based | Rump of Beef, to bake | |
| broth or gravy good | — | — | Soup, broth | Soups, broth-based | Bread Sauce. No. 2. | |
| broth or gravy hot | — | — | Soup, broth | Soups, broth-based | Stewed Beef with Gravy | |
| broth or gravy | 2.0 | quarts | — | Soup, broth | Soups, broth-based | Stewed Beef |
| broth or gravy | 1.0 | quart | — | Soup, broth | Soups, broth-based | Veal a la Bourgoise |
| broth or gravy | 1.0 | quart | — | Soup, broth | Soups, broth-based | Turkey or Fowl with Celery ... |
| broth or gravy good | 1.0 | quart | — | — | — | Braized Ducks with Stewed Peas |
| broth or gravy | 1.0 | quart | — | — | — | Veal Stew |
| broth or gravy good | 0.5 | pint | — | — | — | 812. HASHED BEEF AND BROILE... |
| broth or gravy | 1.0 | pint | — | — | — | ANOTHER METHOD |
| broth, or gravy, or melted butter melted | 0.25 | pint | — | Soup, broth | Soups, broth-based | Sage and Onion, or Goose-st... |
| broth or gravy soup fast-boiling | 2.0 | quarts | — | Soup, broth | Soups, broth-based | Rice-Flour Soup |
| broth or milk | 2.0 | tumblers | — | Soup, broth | Soups, broth-based | GNOCCHETTI |
| broth or soft water | 3.0 | quarts | — | Soup, broth | Soups, broth-based | Plain Pease Soup (No. 221) |
| broth, or some of the liquor the fish was boiled in, or melted butter stir it into | — | — | Soup, broth | Soups, broth-based | Liver Sauce for Fish (No. 288) | |
| broth or stock good | 0.75 | pint | — | Soup, broth | Soups, broth-based | Macaroni au jus |
| broth or stock good, to cover the whole | — | — | — | — | BRAIZED OX-TONGUE, A L'ALLE... | |
| broth or stock | — | — | Soup, broth | Soups, broth-based | Potato—“Pommes de terre à l... | |
| broth or stock | — | — | Soup, broth | Soups, broth-based | CURRIES | |
| broth or warm water | little | — | Soup, broth | Soups, broth-based | 413. Fricandeau Bourgeoise,... | |
| broth or water cold | — | — | Soup, broth | Soups, broth-based | Good Calf’s Head Soup | |
| broth or water | — | — | Soup, broth | Soups, broth-based | STEWED BEEF STEAK (ENTRÉE) | |
| broth or water cold | 1.75 | quart | — | Soup, broth | Soups, broth-based | German Stew |
| broth or water | — | — | Soup, broth | Soups, broth-based | Welsh Stew | |
| broth or water boiling | 1.0 | cup | — | Soup, broth | Soups, broth-based | Beef Hash with Onions |
| broth or water | little | — | Soup, broth | Soups, broth-based | PIG'S LIVER (a Savoury and ... | |
| broth or water | 0.5 | pint | — | Soup, broth | Soups, broth-based | CURRIED VEAL (Cold Meat Coo... |
| broth or water | 1.5 | pint | — | Soup, broth | Soups, broth-based | Sauce for hashed or minced ... |
| broth or water pour a little at a time, that the thickening be smooth | 3.0 | pints | — | Soup, broth | Soups, broth-based | Bechamel, by English Cooks ... |
| broth or water | 3.0 | pints | — | Soup, broth | Soups, broth-based | Vegetable Soup. No. 5 |
| broth or water | 4.0 | tablespoonfuls | — | Soup, broth | Soups, broth-based | 138. Mince Herb Sauce |
| broth or water | 0.5 | gill | — | Soup, broth | Soups, broth-based | 138. Mince Herb Sauce |
| broth or water | 1.0 | pint | — | Soup, broth | Soups, broth-based | 206. Palestine Soup, or Pur... |
| broth or water | little | — | Soup, broth | Soups, broth-based | 359. Turkey, if old | |
| broth or water | — | — | Soup, broth | Soups, broth-based | 375. Goose Giblets, Ragout ... | |
| broth or water | 1.0 | quart | — | Soup, broth | Soups, broth-based | 378. Stewed Duck and Peas |
| broth or water | 0.5 | gill | — | Soup, broth | Soups, broth-based | 385. A quicker way |
| broth or water | — | — | Soup, broth | Soups, broth-based | 415. Calf’s Liver, English way | |
| broth or water | — | — | Soup, broth | Soups, broth-based | 418. Roast Sweetbreads | |
| broth or water | 1.0 | pint | — | Soup, broth | Soups, broth-based | 428. Stewed Calf’s Liver |
| broth or water | — | — | Soup, broth | Soups, broth-based | 497. Chicken Pie | |
| broth or water | 1.0 | quart | — | Soup, broth | Soups, broth-based | 556. A plain Salmi of Pheasant |
| broth or water | — | — | Soup, broth | Soups, broth-based | 566. Hashed Wild Duck | |
| broth or water | — | — | Soup, broth | Soups, broth-based | Ducks | |
| broth or water | — | — | Soup, broth | Soups, broth-based | SCOTCH BROTH | |
| broth or water | — | — | — | — | SHEEP'S-HEAD, A LA GALLIMAUFRE |
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