| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| anchovies | 0.75 | pound | — | — | — | Catchup to keep Seven Years |
| anchovies boned, filleted, and rubbed through a sieve | 6.0 | — | — | — | — | Beef and Lark Pudding |
| anchovies | 4.0 | ounces | — | — | — | Mum Catchup |
| anchovies boned, rubbed through a sieve | 2.0 | — | — | — | — | Fillets of Beef à la Philippe |
| anchovies | 3.0 | — | — | — | — | Peas Soup for Lent |
| anchovies small fillets, previously prepared | — | — | — | — | 1213. ANCHOVY SANDWICHES | |
| anchovies scolloped fillets | — | — | — | — | 1215. RUSSIAN SALAD. | |
| anchovies thin fillets | — | — | — | — | CHICKEN SALAD | |
| anchovies filleted, washed | 6.0 | — | — | — | — | Small rolls filled with roa... |
| anchovies fillets, placed closely over anchovy butter | — | — | — | — | 1241a. BADMINTON SANDWICH | |
| anchovies | fillets | — | — | — | 1241b. BRETBY SANDWICH | |
| anchovies filleted | 6.0 | — | — | — | — | 1248. SALMON-PIE, A LA RUSSE |
| anchovies boned, chopped very fine | 6.0 | — | — | — | — | Fleur of Anchovies à la Trésor |
| anchovies boned and washed | 2.0 | — | — | — | — | Leg of Lamb, with forcemeat |
| anchovies washed and cleaned well, and chopped very fine | 12.0 | — | — | — | — | Herb sandwiches |
| anchovies washed and wiped dry | 4.0 | — | — | — | — | Prawn or Shrimp Pâté |
| anchovies | — | — | — | — | Pike, to roast | |
| anchovies boned, and then chopped very small | 24.0 | — | — | — | — | An excellent Fish-sauce for... |
| anchovies | 6.0 | — | — | — | — | Salmon Collar |
| anchovies pounded | 2.0 | — | — | — | — | Domestic Pie |
| anchovies | 3.0 | — | — | — | — | An excellent white Fish Sauce |
| anchovies pounded very smooth, flesh | 2.0–3.0 | — | — | — | — | Anchovy Sauce |
| anchovies | 1.0 | spoonful | — | — | — | Venison Sauce |
| anchovies | — | — | — | — | Haunch of Venison, to roast... | |
| anchovies washed and filleted, cut in small dice | 4.0 | — | — | — | — | 1212. INDIAN SANDWICHES. |
| anchovies washed and wiped dry | 4.0 | whole | — | — | — | Potted Lobster |
| anchovies | 1.0 | lb. | — | — | — | 510. INGREDIENTS |
| anchovies | — | — | — | — | Carp, to stew | |
| anchovies dissolved | 1.0 | lb | — | — | — | Walnut Ketchup. No. 1. |
| anchovies | — | — | — | — | Leg of Lamb, to boil | |
| anchovies washed from the pickle | 1.0 | pound | — | — | — | Catchup |
| anchovies split, boned, and carefully cleansed | 2.0 | — | — | — | — | Turbot, to boil in Court Bo... |
| anchovies | 2.0–3.0 | — | — | — | — | Cod’s Head, to boil |
| anchovies | 2.0–3.0 | — | — | — | — | Perch, to fricassee |
| anchovies | — | — | — | — | Turkey, to boil | |
| anchovies | 3.0 | — | — | — | — | Turkey, to boil |
| anchovies | 2.0–3.0 | — | — | — | — | Hare, to mince |
| anchovies scaled, split | — | — | — | — | Anchovy Sauce | |
| anchovies bones and all | 24.0 | — | — | — | — | Fish Sauce. No. 14. |
| anchovies washed and boned | 2.0 | — | — | — | — | Sauce à-la-Remoulade. No. 1. |
| anchovies | 0.5 | pound | — | — | — | Mushroom Ketchup. No. 4 |
| anchovies shred small | — | — | — | — | Omelettes and various ways ... | |
| anchovies | 4.0 | — | — | — | — | Pease Soup.—(No. 218.) |
| anchovies | 2.0 | — | — | — | — | Turbot, to fry |
| anchovies | — | — | — | — | Mutton cutlets | |
| anchovies washed, boned, minced | — | — | — | — | Artichokes (Artichauts) | |
| anchovies well-washed, boned, minced | — | — | — | — | Aubergines, stuffed | |
| anchovies washed and boned | 6.0 | — | — | — | — | Cream Sandwich |
| anchovies washed, boned, and filleted | — | — | — | — | Croûtes à la Burlington | |
| anchovies washed and boned | — | — | — | — | Laitances à la Sefton |
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