| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| feet | — | — | — | — | A rich Gravy | |
| feet cut off at the joint | — | — | — | — | 370. Goose (to truss) | |
| feet skin | — | — | — | — | Giblets à la Bagration | |
| feet cut off | — | — | — | — | Larks Roasted | |
| feet skinn’d and bill cut off | — | — | — | — | Giblets | |
| feet cut off | — | — | — | — | Force-meat | |
| feet | 1.0 | — | — | — | — | Ballotines of Pigeon à la M... |
| feet cut off | — | — | — | — | Duck Pie | |
| feet off at the second joint | — | — | — | — | 471. Broiled Fowl, with Sauce |