| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| strong broth | 3.0 | pints | — | — | — | Rich Pale Veal Gravy, or Co... |
| strong broth | — | — | — | — | Fricassee of cold Roast Beef | |
| strong broth | — | — | — | — | Veal Collops, with Oysters | |
| strong broth | — | — | — | — | Pigeons, to stew. No. 2. | |
| strong broth | — | — | — | — | Pigeons, en compote. No. 3. | |
| strong broth | — | — | — | — | Rabbits, white fricassee of... | |
| strong broth | — | — | — | — | Cucumbers stuffed | |
| strong broth | 1.0 | pint | — | — | — | Stewed Rump of Beef |
| strong broth | — | — | — | — | Savory Dish of Veal | |
| strong broth | 1.0 | pint | — | — | — | To dress a Pig the French way |
| strong broth | — | — | — | — | Lamb, to fricassee | |
| strong broth | — | — | — | — | Scotch Collops | |
| strong broth | 0.5 | pint | — | — | — | Fish Sauce. No. 8. |
| strong broth | — | — | — | — | Pigeons, biscuit of |