| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| anchovy | 1.0 | — | — | — | — | Split Pea Soup with Red Her... |
| anchovy | 1.0 | — | — | — | — | To stew a Brace of Carp |
| anchovy | — | — | — | — | To Fry Carp | |
| anchovy | 1.0 | — | — | — | — | To bake a Carp |
| anchovy | — | — | — | — | To roast a Cod's Head | |
| anchovy dissolved | — | — | — | — | To dress Pike | |
| anchovy | — | — | — | — | To broil Eels | |
| anchovy | 1.0 | — | — | — | — | To farce Eels with White Sauce |
| anchovy | 1.0 | — | — | — | — | To roast a Piece of Fresh S... |
| anchovy | 1.0 | — | — | — | — | To roast a Fillet or Collar... |
| anchovy infused in butter | 1.0 | — | — | — | — | To boil Sturgeon |
| anchovy | — | — | — | — | To crimp Scate | |
| anchovy | 1.0 | — | — | — | — | To fricasey it brown |
| anchovy | 1.0 | — | — | — | — | To fricasey Soals brown |
| anchovy | 1.0 | — | — | — | — | Good Brown Gravy |
| anchovy | 1.0 | — | — | — | — | To make a Carp Pye |
| anchovy | 1.0 | — | — | — | — | To make a Carp Pye |
| anchovy | 1.0 | — | — | — | — | Soal Pye |
| anchovy shred fine | 1.0 | — | — | — | — | A Liver Pudding boiled |
| anchovy | — | — | — | — | Christmas Quarter | |
| anchovy chopped | little | — | — | — | STUFFINGS | |
| anchovy | 1.0 | — | — | — | — | RÉCHAUFFÉS |
| anchovy well wiped free from oil | 1.0 | — | — | — | — | Sandwich Fillings and Bread... |
| anchovy fillets | — | — | — | — | Sandwich Fillings and Bread... | |
| anchovy | — | — | — | — | BUTTERED EGGS (œufs brouillés) | |
| anchovy fillet, cut into strips | — | — | — | — | Canapés | |
| anchovy pounded | 1.0 | — | — | — | — | Raby Eggs |
| anchovy out of oil, not brine | fillets | — | — | — | Anchovy Crusts | |
| anchovy boned and pounded | 1.0 | — | — | — | — | Anchovy Butter |
| anchovy | 0.5 | — | — | — | — | Dutch Sauce. No. 7. |
| anchovy | — | — | — | — | Haddock Sauce for Crumbed a... | |
| anchovy | 1.0 | — | — | — | — | Wine Sauce. No. 3. For Red ... |
| anchovy | 1.0–2.0 | drops | — | — | — | Sauce Béarnaise |
| anchovy well washed, boned, and scraped | 1.0 | — | — | — | — | Vinegar Sauce |
| anchovy pounded | 1.0 | — | — | — | — | Lobster Butter |
| anchovy | — | — | — | — | FILLETS OF HADDOCKS, A L'IT... | |
| anchovy | 1.0 | — | — | — | — | Crey Fiſh Soup |
| anchovy | 1.0 | — | — | — | — | Chickens |
| anchovy | 1.0 | — | — | — | — | Chicken à la Davenport |
| anchovy | 1.0 | — | — | — | — | Duck à la Mode |
| anchovy dissolved | 1.0 | — | — | — | — | Sturgeon |
| anchovy cut into small diamonds | — | — | — | — | Salad of Game à la Francatelli | |
| anchovy | 1.0 | — | — | — | — | Hares |
| anchovy | 1.0 | — | — | — | — | Cod's Head |
| anchovy | 1.0 | — | — | — | — | TAKE a brace of carp |
| anchovy | 1.0 | — | — | — | — | Baked Fish with Sauce |
| anchovy washed, boned, cut very small | 1.0 | — | — | — | — | Trout |
| anchovy | 1.0 | — | — | — | — | Turbot |
| anchovy | — | — | — | — | Pheasant à la Brillat-Savarin | |
| anchovy | 1.0 | — | — | — | — | Beef Steaks |
← Previous Page 29 of 2580 Next →