| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| claret | 2.0 | glasses | — | — | — | MUTTON KIDNEYS À LA FRANÇAISE |
| claret | 1.0 | bottle | — | — | — | Claret Jelly |
| claret | — | — | — | — | STEWED COD FISH, IN BROWN S... | |
| claret | 2.0 | glasses | — | — | — | 483. MULLETS, A LA GENOISE. |
| claret mixed with rice-flour | — | port wine | — | — | To Stew a Shoulder of Venison | |
| claret | 1.0 | gill | — | — | — | Leveret à la Minute |
| claret | 1.0 | pint | — | — | — | Plum Pottage |
| claret | 1.0 | glass | — | — | — | HASHED WILD DUCK. |
| claret | 1.0 | bottle | — | — | — | Claret-Cup |
| claret | 3.0 | wineglassesful | port wine | — | — | MACKEREL STEWED WITH WINE |
| claret | 1.0 | glass | port wine | — | — | Hare, Rabbit, or Partridge ... |
| claret | — | — | — | — | Browning (No. 322) | |
| claret | 1.0 | pint | — | — | — | Bonne Bouche for Goose, Duc... |
| claret | 0.25 | pint | port wine | — | — | Wine Sauce for Venison or H... |
| claret | 1.0 | table-spoonful | — | — | — | Sauce for Hashes of Mutton ... |
| claret steep | 0.5 | pint | — | — | — | Chili, or Cayenne Wine (No.... |
| claret | — | — | — | — | Calves'-Feet Jelly (No. 481) | |
| claret | 0.25 | pint | — | — | — | Jugged Hare (No. 529) |
| claret | 1.0–2.0 | spoonful | — | — | — | Crab or Lobster, to butter |
| claret | 1.0 | glass | — | — | — | Alamode Beef. No. 1. |
| claret | — | — | — | — | Cucumbers, to stew | |
| claret | 1.0 | glass | — | — | — | Sweetbreads, ragout of |
| claret steeped all night | — | — | — | — | Tongue, to bake | |
| claret | — | — | — | — | Sheep’s Tongue, or any othe... | |
| claret | — | — | — | — | Hare, to roast | |
| claret | 1.0 | glass | — | — | — | Beef Gravy, to keep for use |
| claret | 0.5 | pint | — | — | — | Sweet Venison Sauce |
| claret | 9.0 | pints | — | — | — | Cordial Cherry Water |
| claret | 1.0 | wineglass | — | — | — | Bordelaise Sauce |
| claret | 0.5 | pint | Burgundy | — | — | Bourguignotte Sauce |
| claret | 1.0 | wineglass | — | — | — | Genoese Sauce |
| claret | 0.5 | pint | — | — | — | Girarde Sauce |
| claret | 1.5 | gills | — | — | — | Poivrade Sauce |
| claret | 1.0 | wineglassful | — | — | — | Reforme Sauce for Cutlets |
| claret | 0.75 | pint | — | — | — | Matelote of Eels |
| claret | 0.5 | bottle | — | — | — | Venison Marinated à la Balt... |
| claret | — | — | — | — | Venison Marinated à la Balt... | |
| claret | 0.75 | pint | — | — | — | Stewed Prunes. (Compote de ... |
| claret | 1.0 | — | — | — | — | To stew LAMPREYS |
| claret | 1.0 | pint | — | — | — | Stewed Pigeons |
| claret | 1.0 | pint | — | — | — | Baked Meat with Claret |
| claret | 1.0 | pint | — | — | — | Stewed Beef |
| claret | — | — | — | — | To stuff a Leg or Shoulder ... | |
| claret | — | — | — | — | Pigeons with Claret | |
| claret | little | — | — | — | To stew Cucumbers | |
| claret | 1.0 | quart | — | — | — | Plumb Porridge for Christmas |
| claret | 1.0 | — | — | — | — | Badminton |
| claret | 1.0 | bottle | — | — | — | Claret Cup. No. 1. |
| claret | 1.0 | bottle | — | — | — | Claret Cup. No. 2. |
| claret iced | 1.0 | bottle | — | — | — | Claret Cup. No. 3. |
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