| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| brown roux | — | — | — | — | Calf’s Liver Stoved, or Stewed | |
| brown roux | — | — | — | — | Hash of Venison | |
| brown roux | 1.5 | oz. | — | — | — | Mulligatawny Soup |
| brown roux | — | — | — | — | Almond Sauce | |
| brown roux | 2.0 | oz. | — | — | — | Jugged hare |
| brown roux | 1.5–2.0 | ounce | — | — | — | Miroton à la Chasseur |
| brown roux cooked together till perfectly blended and smooth, and brought to a light coffee colour | little | butter and flour | — | — | Courges au jus |