| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| ox palates boiled so tender as to blanch, and cut in small pieces | 2.0–3.0 | — | — | — | — | A cheaper way |
| ox palates boiled tender, blanched, cut into slices about two inches long | — | — | — | — | To roast Ox Palates | |
| ox palates | — | — | — | — | Ox Palates | |
| ox palates cleaned | — | — | — | — | Ox Palates | |
| ox palates boiled till tender, then cut into pieces, some square, and some long | — | — | — | — | Ox Palates | |
| ox palates | 4.0 | — | — | — | — | To stew Ox Palates |
| ox palates cleaned | — | — | — | — | To fricassee Ox Palates | |
| ox palates | 3.0–4.0 | — | — | — | — | Ox Palates, to Cook |
| ox palates cooked, cut into inch squares | — | — | — | — | Skewered Veal and Ham |