| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| anchovy | 1.0 | — | — | — | — | Fish Forcemeat (No. 383) |
| anchovy | 1.0 | — | — | — | — | Ragoût of Eggs and Bacon (N... |
| anchovy | — | — | — | — | Ragoût of Eggs and Bacon (N... | |
| anchovy | — | — | — | — | Spitchcock Eels | |
| anchovy | — | — | — | — | Baked Pike | |
| anchovy chopped fine | — | — | — | — | Soals, in the Portuguese way | |
| anchovy chopped | — | — | — | — | Stuffing for Soals baked | |
| anchovy cut fine | 1.0 | — | — | — | — | Soal, Cod, or Turbot Pie |
| anchovy | — | — | — | — | Cod’s head and shoulders | |
| anchovy | –2.0 | — | — | — | — | Stuffing for Pike, Haddock,... |
| anchovy | — | — | — | — | Dressing for Fresh Sturgeon | |
| anchovy | — | — | — | — | To dress the Inside of a co... | |
| anchovy | 1.0 | — | — | — | — | Breast of Veal |
| anchovy | 1.0 | — | — | — | — | A cheaper way |
| anchovy chopped | — | — | — | — | Roasted | |
| anchovy | — | — | — | — | Davenport Fowls | |
| anchovy | 1.0 | — | — | — | — | Fish Pie |
| anchovy | 1.0 | — | — | — | — | Roast Hare |
| anchovy | 1.0–2.0 | — | — | — | — | Old Peas Soup |
| anchovy | 1.0 | — | — | — | — | Another Vegetable Soup |
| anchovy cut in pieces | 1.0 | — | — | — | — | Hare Soup |
| anchovy | — | — | — | — | A rich Gravy | |
| anchovy | 1.0 | — | — | — | — | Sauce for cold Fowl or Part... |
| anchovy | — | — | — | — | Small Dishes for Supper, &c. | |
| anchovy | 2.0 | spoonfuls | — | — | — | Cod’s Head Soup |
| anchovy dissolved | 1.0 | — | — | — | — | Crab, to dress |
| anchovy | — | — | — | — | Eels, to spitchcock | |
| anchovy washed and boned | 1.0 | — | — | — | — | Eels, to stew |
| anchovy | — | — | — | — | Fish, to dress in Sauce | |
| anchovy | — | — | — | — | Mullet, to broil | |
| anchovy | — | — | — | — | Oyster Pie | |
| anchovy | — | — | — | — | Pike au Souvenir | |
| anchovy | — | — | — | — | Omelets | |
| anchovy | 1.0 | — | — | — | — | Beef Steaks, to stew. [99] |
| anchovy | — | — | — | — | Lamb, to ragout | |
| anchovy minced very small | 1.0 | — | — | — | — | Pigeons à la Tatare, with C... |
| anchovy | 1.0 | — | — | — | — | Meat, half-roasted or under... |
| anchovy | 1.0 | — | — | — | — | Leg of Mutton or Beef, to hash |
| anchovy add to the flour and butter mixture | — | — | — | — | Ox-cheek, to stew | |
| anchovy | 1.0 | — | — | — | — | Scotch Collops |
| anchovy | — | — | — | — | Rabbits, white fricassee of... | |
| anchovy | 1.0 | — | — | — | — | Turkey or Veal stuffing |
| anchovy boned, chopped | 1.0–2.0 | — | — | — | — | Sauce for cold Chicken or Game |
| anchovy | — | — | — | — | Fish Sauce. No. 5. | |
| anchovy Boil | — | — | — | — | Fish Sauce. No. 10. | |
| anchovy | — | — | — | — | Fish Sauce. No. 11. | |
| anchovy | 1.0 | — | — | — | — | German Sauce |
| anchovy | 1.0 | — | — | — | — | Brown Gravy |
| anchovy | 1.0 | — | — | — | — | Sauce Piquante, to serve cold |
| anchovy boil | 1.0 | — | — | — | — | Sauce for boiled Turkey or ... |
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