| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| good gravy | 1.0 | cupful | — | — | — | Baked Minced Beef |
| good gravy | 0.5 | pint | — | — | — | ARTICHOKES A L'ITALIENNE |
| good gravy | 0.5 | pint | melted butter | — | — | Mr. Michael Kelly’s Sauce f... |
| good gravy well seasoned, and not too thick | — | — | — | — | Chicken Pie (No. 16) | |
| good gravy thickened with a little floured butter | — | — | — | — | Ham toasts | |
| good gravy | 0.25 | pint | — | — | — | Bourguignotte Sauce |
| good gravy | 0.5 | pint | — | — | — | A savoury Veal Pie |
| good gravy | 0.5 | pint | — | — | — | Boiled Pickled Feet |
| good gravy | 1.0 | pint | — | — | — | Beef Steaks with Force Meat |
| good gravy | 1.0 | quart | — | — | — | Lamb and Rice |
| good gravy stewed | 0.5 | pint | — | — | — | A Calf’s Head Surprize |
| good gravy | 2.0–3.0 | spoonfuls | — | — | — | Lemon Preparation |
| good gravy | 0.25 | pint | — | — | — | To keep French Beans all th... |
| good gravy | 2.0–3.0 | ladles | — | — | — | Pike with Force-Meat and Sauce |