| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | 235. COLD MARINADE, OR PICKLE | |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Mirepoix for Braizing Larde... |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | FRENCH Plums for Antoinette... |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Greek Sorbet Sorbet à la Gr... |
| bay-leaves bruised | — | — | Spices, bay leaf | Spices and Herbs | 565. BOILED BRISKET OF BEEF... | |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | 573. Jugged Hare (another way) |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | 439. Sheep’s Tongue, Demi-G... |
| bay-leaves | 6.0 | — | — | Spices, bay leaf | Spices and Herbs | To preserve Dripping |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Galantine of Poulard |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | 431. Sheep’s Feet or Trotters |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | 463. Braised Chicken |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | 498. Rabbit Pie |
| bay-leaves broken | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | White Wine sweet Sauce |
| bay-leaves tied together | 3.0 | — | — | Spices, bay leaf | Spices and Herbs | 503. Eel Pie |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Turbot, to boil in Gravy |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | Smelts, to pickle | |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | Essence of Anchovies |
| bay salt | 1.0 | lb | — | Spices, bay leaf | Spices and Herbs | Dutch, or Hung Beef |
| bay salt | 4.0 | ounce | — | Spices, bay leaf | Spices and Herbs | COLLARED BEEF. (Another way.) |
| bay salt pounded | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Red Beef for Slices |
| bay salt pounded together | 1.0 | part | — | Spices, bay leaf | Spices and Herbs | To pickle Tongues, &c. |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | To Salt and Pickle Beef, in... | |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Salmon to dry |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | To salt Beef red | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Tongues to eat cold | |
| bay salt fine powder | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Cured Hog Leg |
| bay salt fine powder | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Another way. Third way. |
| bay salt | 0.25 | pound | — | Spices, bay leaf | Spices and Herbs | Fourth way |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Hogs’ Cheeks to dry |
| bay salt | 1.5 | pound | — | Spices, bay leaf | Spices and Herbs | Curing Wiltshire Bacon |
| bay salt | 8.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Excellent Bacon |
| bay salt in powder | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Mutton Ham |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | Sprats to taste like Anchovies |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Pike, to pot. [78] | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Soles, to boil, à-la-Française | |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Bacon, to cure. No. 1. |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Pickle for Beef |
| bay salt | 6.0 | pounds | — | Spices, bay leaf | Spices and Herbs | Beef, to salt. [100] |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Beef, to salt. [100] |
| bay salt dried | 2.0 | pounds | — | Spices, bay leaf | Spices and Herbs | Hung Beef. No. 3. |
| bay salt beat them fine | 4.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Red Beef |
| bay salt | 1.5 | pound | — | Spices, bay leaf | Spices and Herbs | Red Beef |
| bay salt make sufficient pickle to cover it, as strong as to bear an egg | — | — | Spices, bay leaf | Spices and Herbs | Collar of Beef | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Boar’s Head, to dress whole | |
| bay salt mixed together, and dried | 0.5 | pint | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 1. |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 2. |
| bay salt | 1.0 | handful | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 3. |
| bay salt Boil | 3.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Ham, to cure—the Thorpe way... |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 5. |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 6. |
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