"Bay leaf" Quotes from Famous Books
 ... two ounces of butter, and in it put slices of lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram. Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen ...
— The Cook's Decameron: A Study in Taste: - Containing Over Two Hundred Recipes For Italian Dishes • Mrs. W. G. Waters
... taken out the gills, put the perch into a stew-pan, with equal quantities of stock and white wine, a bay leaf, a clove of garlic, a bunch of parsley, and scallions, ...
— A Poetical Cook-Book • Maria J. Moss
... a box of gelatine in half a cup of cold water. Cook a can of tomatoes, half an onion, a stalk of celery, a bay leaf, two cloves, a teaspoonful of salt and a dash of paprica ten minutes. Add two tablespoonfuls of tarragon vinegar and the gelatine, stir till dissolved, strain, and mould in a ring mould. When cold turn from the mould and ...
— Salads, Sandwiches and Chafing-Dish Dainties - With Fifty Illustrations of Original Dishes • Janet McKenzie Hill |
