| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| fat | 2.0 | lbs | — | — | — | ITALIAN PORK CHEESE |
| fat removed | — | — | — | — | Hashed Mutton | |
| fat strained out of the tin | — | — | — | — | Roast Pigeons | |
| fat cut up in small squares | 8.0 | ounces | — | — | — | Black Puddings |
| fat chopped up | 2.0 | pounds | — | — | — | Italian Cheese |
| fat clean, boiling | — | — | — | — | Onions Farced à la Banville | |
| fat | — | lard, butter, dripping fat | — | — | To Fry Fish | |
| fat free from water | 2.0 | ounces | — | — | — | To Fry Fish |
| fat made very hot in a frying-pan | — | lard | — | — | How to Fry Potatoes | |
| fat | 1.0 | pound | — | — | — | TRUFFLED SAUSAGES |
| fat mixed with lean | 1.25 | pounds | — | — | — | Turkey Boned and Forced |
| fat | 0.25 | lb. | — | — | — | PORK CHEESE (an Excellent B... |
| fat | 1.0 | lb | — | — | — | Potted Ham |
| fat | 0.5 | lb | — | — | — | Potted Ham |
| fat | 2.0 | lbs | — | — | — | KENTISH SAUSAGE-MEAT |
| fat hard, about the upper corner | — | — | — | — | H-Bone of Beef (No. 8) | |
| fat very clean | — | — | — | — | Fried Bread Sippets (No. 319) | |
| fat pounded | 0.25 | pound | — | — | — | Potted Ham, or Tongue (No. ... |
| fat | — | — | — | — | Beefsteak Pudding | |
| fat cut into pieces | — | — | — | — | To dress the Inside of a co... | |
| fat added to udder during boiling | — | — | — | — | To roast Tongue and Udder | |
| fat rendered | — | — | — | — | Harrico | |
| fat removed from steaks | — | — | — | — | Mutton Pie | |
| fat cut it as thin as possible | 0.5 | quantity of lean ham | — | — | — | Ham and Chicken, to pot. Mr... |
| fat cut small | — | — | — | — | Hog’s Puddings, Black. No. 3. | |
| fat well skinned | 0.25 | pound | — | — | — | English Sausages |
| fat trim away | — | — | — | — | 119. Plain Mutton Cutlet, f... | |
| fat | — | — | — | — | 115. Sautéd Whitings | |
| fat cut into small dice | — | — | — | — | 316. Saddle of Mutton, à la... | |
| fat hot | — | — | — | — | 394. Potato Sandwiches | |
| fat immersed | — | — | — | — | 426. Calf’s Brains fried | |
| fat | — | — | — | — | 432. French Ragout of Mutton | |
| fat hot | — | — | — | — | 467. Fried Fowl | |
| fat | few slices | — | — | — | French Sallad | |
| fat boiling | — | — | — | — | 671. Fried Potatoes | |
| fat hot | — | — | — | — | 724. Beignet Soufflé | |
| fat | 1.0 | tablespoonful | — | — | — | Economic Stock for Soup, Gr... |
| fat very hot, clean | — | — | — | — | Fried Parsley | |
| fat clean boiling | — | — | — | — | Herb Farce Balls for Hare &c. | |
| fat boiling | — | — | — | — | Fillets of Herring à la Fle... | |
| fat clean, boiling | — | — | — | — | Fried Smelts | |
| fat | little | — | — | — | Baked Fresh Haddock with Br... | |
| fat clean boiling | — | — | — | — | Fried Sweetbread. (Ris de V... | |
| fat clean, boiling | — | — | — | — | Fritot of Sweetbread | |
| fat boiling | — | — | — | — | Epigrams of Mutton à la Reitz | |
| fat boiling | — | — | — | — | Escalopes of Sheep's Head | |
| fat clean, boiling | — | — | — | — | Boudins of Chicken | |
| fat clean boiling | — | — | — | — | Little Batter Cases with Sa... | |
| fat clean boiling | — | — | — | — | Crépinettes à la Ferdinand | |
| fat boiling, clean | — | — | — | — | Croustades of Larks à la Ro... |
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