| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| brown paper | — | — | — | — | Herrings | |
| brown paper bags tight round the hocks | — | — | — | — | Miscellaneous directions re... | |
| brown pippin apples peeled and cut into slices | 24.0 | — | — | Apple, raw | Apples | 734. Apple Bread, Russian f... |
| brown pippin apples peeled and cut into slices | 24.0 | — | — | Apple, raw | Apples | 734. Apple Bread, Russian f... |
| Brown & Polson's Cornflour | 2.0 | ounces | — | — | — | Bombe à la Boston |
| Brown & Polson’s Corn Flour mixed with one and a half gills of rose water | 2.0 | ounces | — | Flour, rice, brown | Cereal Grains and Pasta | Fife Pudding |
| Brown & Polson’s Corn Flour stirred till quite smooth with a quarter of a pint of cold milk | 1.5 | ounces | — | Flour, rice, brown | Cereal Grains and Pasta | Drummond Ices |
| Brown & Polson’s Corn Flour mixed with a little strained lemon juice | — | — | Flour, rice, brown | Cereal Grains and Pasta | ComPOTE FOR BISMARCK RHUBARB | |
| brown purée of onions | 2.0 | spoonfuls | — | — | — | RICHELIEU RAGOUT |
| brown purée of onions | — | — | — | — | RICHELIEU RAGOUT | |
| brown purée of onions | 0.25 | part | — | — | — | BRAIZED ROLL OF BEEF, A LA ... |
| brown rich sauce of gravy | 1.0 | — | — | Gravy, brown, dry | Soups, Sauces, and Gravies | Ham, entrée of |
| brown roux | — | — | — | — | Calf’s Liver Stoved, or Stewed | |
| brown roux | — | — | — | — | Hash of Venison | |
| brown roux | 1.5 | oz. | — | — | — | Mulligatawny Soup |
| brown roux | — | — | — | — | Almond Sauce | |
| brown roux | 2.0 | oz. | — | — | — | Jugged hare |
| brown roux | 1.5–2.0 | ounce | — | — | — | Miroton à la Chasseur |
| brown roux cooked together till perfectly blended and smooth, and brought to a light coffee colour | little | butter and flour | — | — | Courges au jus | |
| brown roux or browned flour browned | — | — | Flour, rice, brown | Cereal Grains and Pasta | A Salmi, or Hash of Wild Fowl | |
| brown sauce | — | — | — | — | Beef bouilli | |
| brown sauce | — | — | — | — | Anchovy Sauce (No. 270) | |
| brown sauce good | — | — | — | — | Raised Lamb Pies (No. 23) | |
| brown sauce good | 1.0 | gill | — | — | — | Egg and Ham Patties (No. 88) |
| brown sauce | 1.0 | pint | — | — | — | 132. Demi-Glaze—Thin Brown ... |
| brown sauce | 10.0 | tablespoonfuls | — | — | — | 135. Piquant Sauce |
| brown sauce | 12.0 | tablespoonfuls | — | — | — | 137. Brown Cucumber Sauce |
| brown sauce | 10.0 | tablespoonfuls | — | — | — | 141. Ravigote Sauce |
| brown sauce | 10.0 | tablespoonfuls | — | — | — | 149. Papillotte Sauce |
| brown sauce | 5.0 | spoonfuls | — | — | — | 170. Green Peas, with Bacon |
| brown sauce | 0.5 | pint | — | — | — | 281. Matelote Sauce |
| brown sauce | — | — | — | — | 316. Saddle of Mutton, à la... | |
| brown sauce | little | — | — | — | 347. Sucking Pig | |
| brown sauce | 1.0 | gill | — | — | — | 328. Neck of Lamb à la Jard... |
| brown sauce | 10.0 | spoonfuls | — | — | — | 476. Fowl Sauté |
| brown sauce | — | — | — | — | 485. Fowl Sauté in Oil | |
| brown sauce | 0.5 | pint | — | — | — | 501. Grouse Pie |
| brown sauce | 0.5 | pint | — | — | — | 503. Eel Pie |
| brown sauce | 0.75 | pint | — | — | — | 556. A plain Salmi of Pheasant |
| brown sauce | 1.0 | quart | — | — | — | 601. Fumet de Gibier Sauce |
| brown sauce | 8.0 | tablespoonfuls | — | — | — | 643. Celery |
| brown sauce good | 0.75 | pint | — | — | — | Chasseur Sauce |
| brown sauce | 1.5 | pints | — | — | — | Tomato Sauce |
| brown sauce | 1.0 | pint | — | — | — | American Sauce |
| brown sauce | 0.75 | pint | — | — | — | Bigarade Sauce |
| brown sauce | 0.5 | pint | — | — | — | Bordelaise Sauce |
| brown sauce | 0.5 | pint | — | — | — | Bourguignotte Sauce |
| brown sauce | 0.5 | pint | — | — | — | Caper Sauce (Brown) |
| brown sauce | 0.5 | pint | — | — | — | Champagne Sauce |
| brown sauce | 2.5 | gills | — | — | — | Cumberland Sauce |
← Previous Page 232 of 2580 Next →