| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| anchovy | 1.0 | spoonful | — | — | — | 247. Skate au Beurre Noir |
| anchovy pounded with lobster shells | — | — | — | — | 272. New and Economical Lob... | |
| anchovy purée | — | — | — | — | Olives farced with Anchovies | |
| anchovy boned and rolled | — | — | — | — | Croûtes à l’Italienne | |
| anchovy | 1.0 | — | — | — | — | Gravy Sauce |
| anchovy | — | — | — | — | LOBSTER SAUCE | |
| anchovy | 1.0 | — | — | — | — | To stew LAMPREYS |
| anchovy | 1.0 | — | — | — | — | To boil MACKREL |
| anchovy | 1.0 | — | — | — | — | Stew Goose Giblets |
| anchovy | 1.0 | — | — | — | — | To roast a HARE |
| anchovy chopped small | 0.5 | — | — | — | — | To baste VENISON |
| anchovy boned and chopped small | 1.0 | — | — | — | — | To dress a Mock Turtle |
| anchovy | 1.0 | — | — | — | — | CALF's Head Hash |
| anchovy | 1.0 | — | — | — | — | Fricando Ox Palates |
| anchovy shred fine | 1.0 | — | — | — | — | To marinate a GOOSE |
| anchovy | 1.0 | — | — | — | — | Ducks à-la-mode |
| anchovy | — | — | — | — | Pigeons transmogrified | |
| anchovy | 1.0 | — | — | — | — | Stewed Partridges |
| anchovy | 1.0 | — | — | — | — | To jug a Hare |
| anchovy | 1.0 | — | — | — | — | Stewed Rabbits |
| anchovy | 1.0 | — | — | — | — | Rabbit Stew |
| anchovy washed, boned, and chopped very small | 1.0 | — | — | — | — | Boiled Veal |
| anchovy shred small | 1.0 | — | — | — | — | Hare Pudding |
| anchovy | 1.0 | — | — | — | — | The best sauce to a boiled ... |
| anchovy minced small | 1.0 | — | — | — | — | To ragoo a Leg of Mutton |
| anchovy | 1.0 | — | — | — | — | Rolled Beef |
| anchovy | 1.0 | — | — | — | — | Rump-Steaks Stewed and Fried |
| anchovy | 0.5 | — | — | — | — | Steaks with Gravy |
| anchovy chopped | 1.0 | — | — | — | — | Stewed Rump of Beef |
| anchovy | 1.0 | — | — | — | — | Stewed Beef |
| anchovy | 1.0 | — | — | — | — | To fricasey Ox Palates |
| anchovy | 1.0 | — | — | — | — | To roast Ox Palates |
| anchovy | 1.0 | — | — | — | — | To stuff a Leg or Shoulder ... |
| anchovy unwashed, chopped small | 1.0 | — | — | — | — | A forced Leg of Lamb |
| anchovy | 1.0–2.0 | — | — | — | — | Ragoo of Lamb |
| anchovy beat well, for force-meat | — | — | — | — | Rembarded Veal | |
| anchovy | 1.0 | — | — | — | — | Savory Dish of Veal |
| anchovy | 1.0 | — | — | — | — | Sweetbreads of Veal a la Da... |
| anchovy | 1.0 | — | — | — | — | The best way to roast a turkey |
| anchovy | 1.0 | — | — | — | — | Sauce for Turkey or Fowl |
| anchovy | 1.0 | — | — | — | — | To stew a Turkey Brown |
| anchovy | 1.0 | — | — | — | — | To marinate Fowls |
| anchovy | 1.0 | — | — | — | — | Fried Duck with Gravy |
| anchovy | 1.0 | — | — | — | — | Gravy Sauce |
| anchovy | — | — | — | — | Gravy Sauce | |
| anchovy | 1.0 | — | — | — | — | Boiled Carp with Roe Cakes |
| anchovy | — | — | — | — | To make strong Broth for So... | |
| anchovy dissolved | 1.0 | — | — | — | — | Veal Pye |
| anchovy with liquor | 1.0 | — | — | — | — | Chicken Pie |
| anchovy cut in pieces | 1.0 | — | — | — | — | Chicken Pie |
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