| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| anchovy | 1.0 | — | — | — | — | Beef bouilli |
| anchovy chopped fine, unwashed | 0.5 | — | — | — | — | An Excellent Sauce for Carp... |
| anchovy | 1.0 | — | — | — | — | Turkey to Boil |
| anchovy | — | — | — | — | Stuffing for Pike, Haddock,... | |
| anchovy | — | — | — | — | To dress fresh Sturgeon | |
| anchovy chopped | 0.5 | — | — | — | — | Puffs with Chicken, &c. |
| anchovy | 0.5 | — | — | — | — | Forcemeat Balls for Fish Soups |
| anchovy bruised | 1.0 | — | — | — | — | Reading Sauce |
| anchovy omitted | — | — | — | — | Tomato Sauce | |
| anchovy cut into small diamonds | — | — | — | — | Grouse Salad | |
| anchovy | — | — | — | — | ROAST PHEASANT | |
| anchovy pounded to a paste | 1.0 | slice | — | — | — | Scotch Woodcock |
| anchovy | 1.0 | — | — | — | — | Chickens |
| anchovy | — | — | — | — | Lobster Soup (No. 237) | |
| anchovy pounded | — | — | — | — | Liver and Parsley Sauce (No... | |
| anchovy | — | — | — | — | Sauce Piquante for cold Mea... | |
| anchovy | — | — | — | — | Veal Forcemeat (No. 375) | |
| anchovy | 1.0 | — | — | — | — | Stuffing for Turkeys or Fow... |
| 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 |
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