| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| cold fowl taken off in joints | — | — | — | — | Hashed Fowl | |
| cold fowl skin removed, flesh pulled off bones in large pieces | 1.0 | — | — | — | — | Pulled Chicken |
| cold fowl cut into neat oval fillets about one eighth of an inch thick | — | — | — | — | Chicken Salad à la Hanson | |
| cold fowl skinned | — | — | — | — | Veal with Mushroom Sauce | |
| cold fowl whole | — | — | — | — | To pot a Cold Tongue, Beef ... | |
| cold fowl jointed | — | — | — | — | “Country Captain” Curry |