bay-leaf

• “Imagine him wearing a long robe, with a bay-leaf wreath in his hair, and carrying a staff tied with the ribbons of the god Apollo, whom he served.”

  Simon & Schuster: The Trojan War

• “Rather like asking my mother what she wants for a Saturnalia present … Though Ma never needs a bay-leaf snack to make her confusing.”

  See Delphi and Die

• “Cook the onion in the oil over a slow fire, without allowing the onion to become colored, then add a small bunch of parsley stems, a small piece of celery, a bay-leaf, and a small sprig of thyme.”

  Simple Italian Cookery

• “Add a little flour to give body to the sauce, stir well, then remove the bay-leaf, and take the saucepan off the fire.”

  Simple Italian Cookery

• “Chop up fine two ounces of lean ham and a small piece of onion, add a little celery, the stalks of parsley, one clove, one-half tablespoon of pepper, and one-half bay-leaf.”

  Simple Italian Cookery

• “While this is cooking, put into another saucepan three tablespoons of best vinegar, two tablespoons of fish broth, and one-half bay-leaf.”

  Simple Italian Cookery

• “-- If flavours of onion, bay-leaf, parsley, etc., are desired, these should be cooked with the vegetables, so as to be extracted in the vegetable water.”

  Ontario Teachers' Manuals: Household Management

• “Braise three pounds of beef upon twenty little onions, ten mushrooms, and two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one and one-half hours with not too hot a fire.”

  The Belgian Cookbook

• “Add two big onions sliced, and a very large carrot also sliced, thyme, bay-leaf, two cloves, pepper and salt, and, if you like it, two garlic knobs.”

  The Belgian Cookbook

• “Take three pounds of the rump of beef, put it into a pretty deep pan upon one onion, one sliced carrot, some thyme, and a bay-leaf, three table - spoonfuls of dripping, salt, and pepper.”

  The Belgian Cookbook

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