| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| anchovies | 2.0 | — | — | — | — | To stew FLOUNDERS, PLAICE, ... |
| anchovies | 2.0 | — | — | — | — | To barbecue a LEG of PORK |
| anchovies chopped very fine | 2.0 | — | — | — | — | Ducks |
| anchovies chop small | 2.0 | — | — | — | — | Bone your mutton |
| anchovies | 0.5 | pound | — | — | — | WALNUT CATCHUP another Way |
| anchovies chop them small | 3.0 | — | — | — | — | Mushroom Pickle |
| anchovies cut small | 2.0 | — | — | — | — | Boiled Fowl with Oysters |
| anchovies | 3.0 | — | — | — | — | To stuff a Leg or Shoulder ... |
| anchovies chopped | 2.0 | — | — | — | — | To stew a Lamb's or Calf's ... |
| anchovies | 2.0 | — | — | — | — | Olives of Veal, the French way |
| anchovies | 2.0 | — | — | — | — | Scotch Colops a la Francois |
| anchovies | — | — | — | — | To dress a Pig the French way | |
| anchovies | 2.0 | — | — | — | — | To Force a Fowl |
| anchovies | 2.0 | — | — | — | — | To force Cabbage |
| anchovies boiled and cut, each into eight pieces | 6.0 | — | — | — | — | Salmagundi |
| anchovies minced | 3.5–4.0 | — | — | — | — | Salmagundi |
| anchovies | — | — | — | — | Minced Chicken or Veal | |
| anchovies | 3.0–4.0 | — | — | — | — | Strong Broth to keep for Use |
| anchovies | 2.0 | — | — | — | — | Split Pea Soup with Red Her... |
| anchovies minced | — | — | — | — | Salamongundy for a Middle-D... | |
| anchovies | — | — | — | — | To bake a Turbutt | |
| anchovies chopped fine | 2.0 | — | — | — | — | Salmon a la Braise |
| anchovies | 6.0 | — | — | — | — | To Collar Salmon |
| anchovies washed from the pickle | 1.0 | pound | — | — | — | Strong Stale Beer Catchup |
| anchovies chopped, bones and all | 24.0 | — | — | — | — | Anchovy Sauce |
| anchovies | 2.0 | — | — | — | — | To pot a Cold Tongue, Beef ... |
| anchovies | 6.0 | — | — | — | — | To collar Salmon |
| anchovies | 0.25 | pound | — | — | — | Mushroom Ketchup |
| anchovies chopped | — | — | — | — | Rémoulade | |
| anchovies chopped | — | — | — | — | Fish au Gratin | |
| anchovies filleted | — | — | — | — | Fish au Gratin | |
| anchovies chopped | — | — | — | — | Farcies à l’Italienne | |
| anchovies | — | — | — | — | Fish may also be used in th... | |
| anchovies picked, wiped free from oil, skin and bones removed | — | — | — | — | Fish may also be used in th... | |
| anchovies chopped | — | — | — | — | Sandwich Fillings and Bread... | |
| anchovies well freed from oil | 5.0–6.0 | — | — | — | — | Omelette des Matelots |
| anchovies boned and well wiped from the tin oil, minced finely | 3.0 | whole | — | — | — | Macaroni aux anchois |
| anchovies strips | — | — | — | — | Riz à la Napolitaine | |
| anchovies | 4.0 | — | — | — | — | stock green-butter |
| anchovies pressed through a sieve | 6.0 | — | — | — | — | Savoury Eggs. No. 3. A Balc... |
| anchovies wiped, boned, and pounded | 6.0 | — | — | — | — | Anchovy Sandwiches. No. 2. ... |
| anchovies cleaned and boned and pounded | — | — | — | — | Anchovy Toast, or “Scotch W... | |
| anchovies whole | 3.0 | — | — | — | — | Salmon—Potted. No. 2. |
| anchovies boned and pounded fine | 3.0 | — | — | — | — | Green Butter |
| anchovies pounded | — | — | — | — | 246 Melted Butters, Savoury... | |
| anchovies | 3.0 | — | — | — | — | Calwick Abbey Fish Sauce |
| anchovies | 1.0 | lb | — | — | — | Fish Sauce for Freshwater F... |
| anchovies dissolved | 1.0 | lb. | — | — | — | Fish Sauce to keep all the ... |
| anchovies | 4.0 | — | — | — | — | Wine Sauce. No. 2. |
| anchovies | — | — | — | — | Hors-d'œuvres (Cold) |
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