| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| first stock | — | — | — | — | 179. Glaze | |
| first stock | 1.0 | small teacupful | — | — | — | Salmon or Grilse Souchet. N... |
| first stock | 2.0 | ladletfuls | — | — | — | Salmon Souchet. No. 2. |
| first stock | — | — | — | — | Birk Hall Excursion Pie | |
| first stock very strongly flavored by re-boiling with vegetables and herbs, i.e., parsley, thyme, bay-leaf and marjorum | — | — | — | — | Caper Sauce for Salmon | |
| first stock | 1.0 | pint | — | — | — | White Sauce. No. 2. |
| first stock | — | — | — | — | Demi-glace Sauce | |
| first stock | 0.5 | pt. | — | — | — | Thick Sauce for Cutlets. No... |
| first stock | 1.0 | pt | — | — | — | White Sauce. No. 2. |