| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| chickens | 2.0 | — | — | Chicken, ground, raw | Poultry Products | Chickens with Lemon Sauce |
| chickens Truss them as for boiling | — | — | Chicken, ground, raw | Poultry Products | Chickens with Peas | |
| chickens Cut into pieces | — | — | Chicken, ground, raw | Poultry Products | Stewed Chickens with Peas | |
| chickens cut into pieces | — | rabbits | Chicken, ground, raw | Poultry Products | Fricassee of Chickens or Ra... | |
| chickens Boil them rather more than half in a small quantity of water: let them cool; then cut them up | — | — | Chicken, ground, raw | Poultry Products | Fricassee of Chickens | |
| chickens cut up | — | — | Chicken, ground, raw | Poultry Products | Chicken Curry | |
| chickens for fricassee directions | — | — | Chicken, ground, raw | Poultry Products | Rabbits | |
| chickens | — | — | Chicken, ground, raw | Poultry Products | Rabbits | |
| chickens Skin and prepare | 2.0 | — | — | Chicken, ground, raw | Poultry Products | Curry. No. 4. |
| chickens Cut in pieces, wash and dry them in a cloth, flour them well | — | rabbits | Chicken, ground, raw | Poultry Products | Chicken, white fricassee of | |
| chickens to fry, scald and split | — | — | Chicken, ground, raw | Poultry Products | Chickens, to fry | |
| chickens Parboil and neatly cut up | — | — | Chicken, ground, raw | Poultry Products | Chicken Pie | |
| chickens | — | — | Chicken, ground, raw | Poultry Products | 54. Meat for Invalids | |
| chickens skin removed, meat chopped small | — | — | Chicken, ground, raw | Poultry Products | To force Chickens | |
| chickens small | — | — | Chicken, ground, raw | Poultry Products | Small Chickens | |
| chickens roast | 2.0 | — | — | Chicken, ground, raw | Poultry Products | Chickens in SAVOURY JELLY |
| chickens | very small | — | Chicken, ground, raw | Poultry Products | Roast Fowl | |
| chickens skin them, then cut them into small pieces | — | — | Chicken, ground, raw | Poultry Products | Brown Fricasey | |
| chickens boiled just fit for eating, skin removed, white flesh taken off bones and pulled into pieces about as thick as a large quill and half as long as your finger | 3.0 | — | — | Chicken, ground, raw | Poultry Products | Pullets a la Cockoo |
| chickens feet cut off, breast-bone broken flat with a rolling-pin without breaking skin | — | — | Chicken, ground, raw | Poultry Products | Chickens with Gravy | |
| chickens boiled very white | 6.0 | small | — | Chicken, ground, raw | Poultry Products | Boiled Chicken Dish |
| chickens | 2.0 | — | — | Chicken, ground, raw | Poultry Products | A White Cullis |
| chickens | — | — | Chicken, ground, raw | Poultry Products | To pot Tongues | |
| chickens | — | — | Chicken, ground, raw | Poultry Products | Poultry | |
| chickens small | — | — | Chicken, ground, raw | Poultry Products | Poultry | |
| chickens | — | — | Chicken, ground, raw | Poultry Products | Poultry | |
| chickens | 2.0 | — | — | Chicken, ground, raw | Poultry Products | Fowl—Stoved. No. 3. Sometim... |
| chickens cut in pieces | — | — | Chicken, ground, raw | Poultry Products | Fricassée | |
| chickens | — | — | — | — | CHICKENS, A LA MONTMORENCY | |
| chickens trussed | 2.0 | — | — | — | — | CHICKENS, A LA FLORENTINE |
| chickens drawn, laid in skimmed milk for two hours, trussed, singed, dusted with flour, covered close in cold water, boiled slowly five or six minutes, kept close covered for half an hour in the water, set on the fire to heat, drained | — | — | Chicken, ground, raw | Poultry Products | Chickens | |
| chickens | — | — | Chicken, ground, raw | Poultry Products | Chickens | |
| chickens cut into quarters | — | — | Chicken, ground, raw | Poultry Products | Chickens | |
| chickens | — | — | — | — | Chickens | |
| chickens | 2.0 | — | — | — | — | CHICKENS, A LA CARDINAL |
| chickens trussed for boiling | 2.0 | — | — | — | — | CHICKENS, A L'INDIENNE |
| chickens skinned and cut into small pieces | — | — | — | — | Chickens | |
| chickens | 2.0 | — | — | — | — | CHICKENS, A L'ITALIENNE |
| chickens boiled and dished up | — | — | — | — | CHICKENS, A LA VENITIENNE. | |
| chickens | — | — | — | — | CHICKENS, A L'AFRICAINE | |
| chickens trussed, boiled | — | — | — | — | 693. CHICKENS, A LA TURQUE | |
| chickens | 2.0 | — | — | — | — | 694. CHICKENS, A L'ESPAGNOLE |
| chickens | — | — | — | — | Chickens chiringrate | |
| chickens | 2.0 | — | — | — | — | Chickens a-la-brafe |
| chickens roast | 2.0 | — | — | — | — | Roast Chickens in Jelly |
| chickens boiled very white | 6.0 | — | — | — | — | Six small chickens |
| chickens minced | — | — | Chicken, ground, raw | Poultry Products | HAM OMELET | |
| chickens quartered | — | — | Chicken, ground, raw | Poultry Products | Chickens the French Way | |
| chickens drawn, singed, and cut into small members or joints | 2.0 | — | — | — | — | Fricassee of Chickens, with... |
| chickens cut up as directed in the foregoing case | — | — | — | — | Fricassee of Chickens, a la... |
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