The Laurel or Bay

Author: Top of the Rock Astronaut / Labels:

The leaves of this tree frequently enter into the recipes of cookery; but they ought not to be used without the greatest caution, and not at all unless the cook is perfectly aware of their effects. It ought to be known, that there are two kinds of bay-trees,--the Classic laurel, whose leaves are comparatively harmless, and the Cherry-laurel, which is the one whose leaves are employed in cookery. They have a kernel-like flavour, and are used in blanc-mange, puddings, custards &c.; but when acted upon by water, they develop prussic acid, and, therefore, but a small number of the leaves should be used at a time.

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