| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| browning | — | — | Sugars, brown | Sweets | Forced SWEET-BREADS | |
| browning | 1.0 | — | — | Sugars, brown | Sweets | To stew a Hare |
| browning | 1.0 | spoonful | — | Sugars, brown | Sweets | BEAST's Heart larded |
| browning | 1.0 | spoonful | — | Sugars, brown | Sweets | To stew Ox Palates |
| browning | — | — | Sugars, brown | Sweets | Ox Cheek Soup | |
| browning | 1.0 | spoonful | — | Sugars, brown | Sweets | To fricassee Ox Palates |
| browning | 1.0 | spoonful | — | Sugars, brown | Sweets | Pigeons Fricaffee |
| browning | 1.0 | spoonful | — | Sugars, brown | Sweets | A Neck of Veal CUTLETS |
| browning | 1.0 | large spoonful | — | Sugars, brown | Sweets | To dress a TURTLE of a hund... |
| browning | little | — | Sugars, brown | Sweets | Rich Vermicelli Soup | |
| browning | 1.0 | spoon-ful | — | Sugars, brown | Sweets | To roast large Fowls |
| browning | 2.0 | spoonful | — | Sugars, brown | Sweets | To force a Quarter of LAMB |
| browning | 1.0 | spoonful | — | Sugars, brown | Sweets | To stew DUCKS |
| browning | 1.0 | spoonful | — | Sugars, brown | Sweets | Veal Cutlets |
| browning | 2.0 | — | — | Sugars, brown | Sweets | To roast large EELS or LAMP... |
| Browning | — | — | Sugars, brown | Sweets | Roux | |
| brown Italian sauce | — | — | — | — | 468. SOLES, AU GRATIN | |
| brown Italian sauce | 1.0 | — | — | — | — | Chicken à l'Italienne |
| brown Italian sauce | 1.0 | good | — | — | — | 533. SKATE, FRIED A L'ITALI... |
| brown Italian sauce | — | — | — | — | Necks of Veal | |
| brown Italian sauce | — | — | — | — | 757. PATE-CHAUD OF YOUNG PA... | |
| brown Italian sauce | — | — | — | — | Ox-Piths in Cases, with Fin... | |
| brown Italian sauce | — | — | — | — | MUTTON CUTLETS, A LA MAINTENON | |
| brown Italian sauce | — | — | — | — | PIGEONS, AU GRATIN, IN A CASE | |
| brown Italian sauce | — | — | — | — | 1054. LARKS, WITH TRUFFLES,... | |
| brown Italian sauce | — | — | — | — | 1123. SALMON CUTLETS, A LA ... | |
| brown Italian sauce | — | — | — | — | 1161. MUSHROOMS, AU GRATIN | |
| brown Italian sauce | — | — | — | — | 1168. ARTICHOKES, A L'ITALI... | |
| brown Italian sauce | — | — | — | — | Polpettes of Rabbits, a l'I... | |
| brown Italienne sauce | 2.0 | tablespoonfuls | — | — | — | Red Mullet in Papillotes à ... |
| brown kale well washed | 4.0 | handfuls | — | Kale, raw | Vegetables and Vegetable Products | 295. Hamburgh Beef |
| brown kitchen paper | 0.5 | sheet | — | — | — | Partridges à la Sierra Morena |
| brown meal | 1.0 | pound | — | Soy meal, defatted, raw | Legumes and Legume Products | Brown Meal Bread |
| brown meat | — | — | — | — | Potted Meats | |
| brown melted butter | — | — | — | — | 595. ROAST BREAST OF VEAL, ... | |
| brown mushrooms | — | — | Mushrooms, brown, italian, or crimini, raw | Vegetables and Vegetable Products | How to Use various Joints o... | |
| brown mustard sauce | — | — | Mustard greens, raw | Vegetables and Vegetable Products | Pigs' Feet Stuffed | |
| brown mustard seed | handful | — | — | — | Pickled Vegetables | |
| brown mustard seed | 0.5 | pint | — | — | — | Ravigotte Mustard |
| brown mustard-seed | — | — | — | — | Indian Pickle, or Piccalillo | |
| brown olive sauce very thick | 0.5 | pint | — | — | — | Entrées |
| brown onion sauce | — | — | Onions, raw | Vegetables and Vegetable Products | Stuffed Shoulder of Mutton | |
| brown or white sauce | — | — | Sauce, homemade, white, medium | Soups, Sauces, and Gravies | BRUSSELS SPROUTS (Choux de ... | |
| brown oyster sauce for serving round it | — | — | Oyster sauce | Soy-based condiments | Roast Ribs of Beef | |
| brown oyster sauce | boatful | — | Oyster sauce | Soy-based condiments | Whitings, Broiled | |
| Brown oyster sauce | — | — | — | — | 805. PLAIN RUMP STEAK | |
| brown paper | — | — | — | — | To Preserve Damsons, or Any... | |
| brown paper dipped in brimstone, and burn in the cask | — | — | — | — | Red or White Currant Wine | |
| brown paper rubbed with butter | — | — | — | — | Gravy for Soups, &c. | |
| brown paper thick, well buttered | 1.0 | sheet | — | — | — | Braised Venison |
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