| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| anchovy boned | 1.0 | — | — | — | — | Pheasant Stuffed with Oysters |
| anchovy | 1.0 | — | — | — | — | Goose Giblets |
| anchovy | 1.0 | — | — | — | — | Ducks |
| anchovy | 1.0 | — | — | — | — | Partridges |
| anchovy | 1.0 | — | — | — | — | Lampreys and Eels |
| anchovy | 1.0 | — | — | — | — | Calf's Head |
| anchovy pounded | 1.0 | — | — | — | — | Turkey Hash |
| anchovy chopped fine | 0.5 | — | — | — | — | Hares |
| anchovy chopped fine | 0.5 | — | — | — | — | Venison |
| anchovy cut small | 0.5 | — | — | — | — | Tripe |
| anchovy | 1.0 | — | — | — | — | Rabbits White |
| anchovy | 1.0 | — | — | — | — | Rabbits Brown |
| anchovy minced small | 1.0 | — | — | — | — | Stewed Meat with Herbs and ... |
| anchovy wash it clean | 1.0 | — | — | — | — | Sauce for any Kind of Roast... |
| anchovy | 1.0 | — | — | — | — | Brown Gravy |
| anchovy | 1.0 | — | — | — | — | Sauce for most kinds of Fish |
| anchovy | 1.0 | — | — | — | — | Anchovy Sauce |
| anchovy | 2.0 | tea-spoonfuls | — | — | — | TURBOT WITH SPAWN SAUCE |
| anchovy | 1.0 | — | — | — | — | Fillet of Veal with Forcemeat |
| anchovy | 1.0 | — | — | — | — | Force-meat for a Hare's Head |
| anchovy | 1.0 | — | — | — | — | Sweetbreads of Veal a la Da... |
| anchovy | 1.0 | — | — | — | — | Portugal Beef |
| anchovy washed, chopped small | 1.0 | — | — | — | — | A Quarter of Lamb forced |
| anchovy chopped small | 1.0 | — | — | — | — | Barbacued Pig |
| anchovy | 1.0 | — | — | — | — | Fowls marinaded |
| anchovy | 1.0 | — | — | — | — | Ducks in gravy |
| anchovy chopped | 0.5 | — | — | — | — | Plucked and Drawn Pigeons |
| anchovy | 1.0 | — | — | — | — | Florentine Hares |
| anchovy | — | — | — | — | Florentine Rabbits | |
| anchovy | — | — | — | — | 805. PLAIN RUMP STEAK | |
| anchovy minced | 1.0 | — | — | — | — | Carp Pie |
| anchovy | 1.0 | — | — | — | — | Carp Pie |
| anchovy | 1.0 | — | — | — | — | To stew a Hare |
| anchovy | 1.0 | — | — | — | — | To force the Inside of a Si... |
| anchovy | 1.0 | — | — | — | — | To force the Inside of a Si... |
| anchovy chopped small | 0.5 | — | — | — | — | Jugged Pigeons |
| anchovy cut small | 1.0 | — | — | — | — | BEAST's Heart larded |
| anchovy chopped small | 0.5 | — | — | — | — | Hare Hash |
| anchovy | 1.0 | — | — | — | — | Rolled Loin of Mutton |
| anchovy chopped small | 1.0 | — | — | — | — | Boiled Veal |
| anchovy | 1.0 | — | — | — | — | Sauce for most sorts of Fish |
| anchovy fillets | — | — | — | — | Salad à la Nuremburg | |
| anchovy | 1.0 | — | — | — | — | A second Way to make Sauce ... |
| anchovy | 1.0 | — | — | — | — | WHITE SAUCE for Fowls |
| anchovy | 1.0 | — | — | — | — | CALF's Head Surprise |
| anchovy | 1.0 | — | — | — | — | To fricassée CHICKENS |
| anchovy | 1.0 | — | — | — | — | Rich Vermicelli Soup |
| anchovy | 1.0 | — | — | — | — | Fillet with Forcemeat |
| anchovy chopped fine | 1.0 | — | — | — | — | To force a LEG of MUTTON |
| anchovy | 1.0 | — | — | — | — | To fry HERRINGS |
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