| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bacon pounded | — | — | Beef, bacon, cooked | Bacon | Partridge Pie | |
| bacon cut into dice one inch thick | 0.5 | pound | — | Beef, bacon, cooked | Bacon | Partridges à la Sierra Morena |
| bacon | rashers | — | Beef, bacon, cooked | Bacon | Stewed Partridges | |
| bacon scraped | — | — | — | — | Pheasant à la Brillat-Savarin | |
| bacon rolled in pepper, and salt, shalots and spices | — | — | — | — | Neck of Veal | |
| bacon | 6.0 | ounces | — | — | — | Pheasant Stewed with Cabbage |
| bacon | slices | — | — | — | Pheasant Stuffed with Tomatoes | |
| bacon cut up in pieces | 0.25 | pound | — | — | — | Pheasant à la Victoria |
| bacon | slices | — | — | — | Pigeons en Poqueton | |
| bacon fat | — | — | — | — | Golden Plover | |
| bacon scraped and chopped | — | — | — | — | Golden Plover aux Champignons | |
| bacon sliced | — | — | — | — | Golden Plover aux Champignons | |
| bacon | slices | — | — | — | Quails à la Beaconsfield | |
| bacon | little rolls | — | — | — | Quails à la Beaconsfield | |
| bacon | — | — | — | — | Quails en Caisse | |
| bacon rolled up like corks, blanched, fried till light brown | 8.0 | pieces | — | — | — | Compôte of Quails |
| bacon | rashers | — | — | — | Quails and Green Peas | |
| bacon cut into small squares, fried slowly | 2.0 | slices | — | — | — | Rabbit Klösse |
| bacon minced | 1.0 | slice | — | — | — | Rabbits en Papillote |
| bacon cut into very thin slips | — | — | — | — | Hare jugged | |
| bacon thin, sliced | 1.0 | slice | — | — | — | Rabbits en Papillote |
| bacon cooking | 6.0 | slices | — | — | — | The Wanderer's Rabbit. No. 1. |
| bacon | slices | — | — | — | Turkey en Daube | |
| bacon | slices | — | — | — | Turkey en Daube | |
| bacon layers | — | — | — | — | Woodcock à la Périgueux | |
| bacon stewed with lemon-peel and thyme | — | — | — | — | Veal Steaks | |
| bacon for larding | — | — | — | — | Fore Quarter of House-Lamb | |
| bacon lean, steeped in vinegar | 1.0 | slice | — | — | — | Beef |
| bacon | — | — | — | — | A very rich Gravy | |
| bacon cut into strips for larding | — | — | — | — | Ragoo of Pigeons | |
| bacon | — | — | — | — | Ragoo of Pigeons | |
| bacon cut as thin as possible | — | — | — | — | Veal Porcupine | |
| bacon fat | — | — | — | — | Veal Porcupine | |
| bacon for larding | — | — | — | — | Veal Stew | |
| bacon slices | — | — | — | — | Veal Stew | |
| bacon cut in square pieces | 5.0–6.0 | pieces | — | Beef, bacon, cooked | Bacon | Crisquettes of Mutton |
| bacon | 1.0 | tea-spoonful | — | Beef, bacon, cooked | Bacon | Crisquettes of Mutton |
| bacon thin slices | — | — | — | — | A Calf's Pluck | |
| bacon larded | — | ham | — | — | Shoulder of Veal a la Piedm... | |
| bacon trimmed, cut into strips | — | — | — | — | Pheasants with Cabbage and ... | |
| bacon cut very fine, beaten in a mortar | 0.5 | lb | — | — | — | Sweetbreads of Veal a la Da... |
| bacon layers | — | — | — | — | Sweetbreads of Veal a la Da... | |
| bacon sliced | — | — | — | — | Sweetbreads en Gordineere | |
| bacon small | pieces | — | — | — | Sweetbreads a-la-daub | |
| bacon cut as for larded sweetbreads | — | — | Beef, bacon, cooked | Bacon | Larded Fillets of Beef | |
| bacon | — | — | — | — | 730. CHICKEN PIE, A LA REINE | |
| bacon two inches long | 20.0 | stripes | — | Beef, bacon, cooked | Bacon | LARDED SWEETBREADS |
| bacon cut in thin stripes | 1.0 | slice | — | Beef, bacon, cooked | Bacon | VEGETABLE SAUCE |
| bacon | — | — | — | — | Sheeps Rumps and Kidnies | |
| bacon | 3.0 | slices | — | Beef, bacon, cooked | Bacon | LOIN OF VEAL BRAISED |
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