Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Bay Leaves

Bay Leaves

Bay leaves are the leaves of the common laurel (Prunus lauroscerasus), and are used in cooking processes to give a kernel-like flavour to stocks, sauces, custards, puddings, etc. They are generally dried for kitchen use.

Read next

← BAVAROISE (a la Vanille)BEANS, BROAD OR WINDSOR (a la Poulette) →