| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| forcemeat | — | — | — | — | Shad, Touraine Fashion | |
| forcemeat | — | — | — | — | To Bake Pike | |
| forcemeat rolled | — | — | — | — | ROAST BEEF STEAK | |
| forcemeat | 1.5 | roll | oyster forcemeat, mushroom forcemeat | — | — | Ox-Cheek Stuffed and Baked |
| forcemeat | — | — | — | — | Roast Loin of Veal | |
| forcemeat | — | — | — | — | Small Entrées of Sweetbread... | |
| forcemeat | — | — | — | — | Roast or Stewed Fillet of M... | |
| forcemeat | — | — | — | — | Roast Fowl | |
| forcemeat smaller proportion when pinions are removed and legs/wings drawn inside | — | — | — | — | Fowl à la Carlsfors | |
| forcemeat nearly double the usual quantity prepared, to restore legs to original shape, and fill body | — | — | — | — | ROAST HARE | |
| forcemeat to fill vacant spaces | — | — | — | — | A GOOD COMMON ENGLISH GAME PIE | |
| forcemeat | — | — | — | — | Excellent Meat Rolls | |
| forcemeat rolled quite thin | — | — | — | — | A GOOD MUTTON PIE | |
| forcemeat | — | — | — | — | Very Savoury English Rissoles | |
| forcemeat | — | — | — | — | Mock Turtle of Calf's Head | |
| forcemeat | — | — | — | — | Beef Pallets | |
| forcemeat good-seasoned | — | — | — | — | Glazed Pigeons | |
| forcemeat high-seasoned | — | — | — | — | Pigeons a la Sousell | |
| forcemeat light | — | — | — | — | Breast of Veal en Gallentine | |
| forcemeat light | — | — | — | — | Neck of Veal en Erison | |
| forcemeat light | — | — | — | — | Fricando Veal | |
| forcemeat light | — | — | — | — | Shoulder of Lamb glazed | |
| forcemeat well-seasoned | — | — | — | — | Hind Quarter of Lamb marinated | |
| forcemeat light, well-seasoned | — | — | — | — | Forcemeat Patties | |
| forcemeat light | — | — | — | — | Raised Ham Pie | |
| forcemeat light | — | — | — | — | Raised Chicken Pie | |
| forcemeat | — | — | — | — | Raised Chicken Pie | |
| forcemeat light | — | — | — | — | Flat Chicken Pie (or Tourte) | |
| forcemeat light | little | — | — | — | Eel Pie | |
| forcemeat light | — | — | — | — | Wings and Legs of Fowls wit... | |
| forcemeat | — | — | — | — | Wings and Legs of Fowls wit... | |
| forcemeat light | — | — | — | — | Pullet a la Memorancy | |
| forcemeat light | — | — | — | — | Duck aux Naves | |
| forcemeat light | — | — | — | — | Turkey with Chestnuts | |
| forcemeat | — | — | — | — | Vegetables in a Mould | |
| forcemeat | — | — | — | — | Forced Cucumbers | |
| forcemeat light | — | — | — | — | Collared Pig | |
| forcemeat light | — | — | — | — | Aspect of Meat or Fowl | |
| forcemeat | — | — | — | — | POITRINE DE VEAU GLACÉE | |
| forcemeat made according to receipts 1, 2, 3, or 7 of Chapter VIII, with ingredients increased 3-4 times | — | — | — | — | POITRINE DE VEAU GLACÉE | |
| forcemeat | — | — | — | — | EEL PIE | |
| forcemeat | — | — | — | — | Baked Haddocks | |
| forcemeat nice delicate | — | — | — | — | Baked Mackerel | |
| forcemeat | — | — | — | — | BONED LEG OF MUTTON STUFFED | |
| forcemeat to fill bone space | — | — | — | — | Stewed Rump of Beef | |
| forcemeat | — | — | — | — | Rolled Loin of Mutton | |
| forcemeat | — | — | — | — | Roast Fillet of Veal | |
| forcemeat | — | — | — | — | Stewed Fillet of Veal | |
| forcemeat made by recipe No. 417, spread over the bacon | — | — | — | — | VEAL COLLOPS | |
| forcemeat | — | — | — | — | FILLET OF VEAL AU BECHAMEL |
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