| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bay leaves finely minced | teaspoonful | — | Spices, bay leaf | Spices and Herbs | CURRIES | |
| bay leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | BRAISED LEG OF MUTTON |
| bay leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Turtle Soup |
| bay leaves | — | — | Spices, bay leaf | Spices and Herbs | Herbs | |
| bay leaves dried | 2.0 | oz. | — | Spices, bay leaf | Spices and Herbs | Herbs |
| bay leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Lamb, Roasted Whole |
| bay leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Woodcock Pie |
| bay leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Farce, or Stuffing |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Fish Sauce. No. 2. |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Dominic Sorbet |
| bay-leaves | 1.0–2.0 | — | — | Spices, bay leaf | Spices and Herbs | Aspic Jelly |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | How to Cure Hams | |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | Baked Bullock's Heart | |
| bay-leaves small | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | MEAT JELLIES FOR PIES AND S... |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | FRENCH BEEF À LA MODE |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Finnan Haddock |
| bay-leaves | 4.0 | — | — | Spices, bay leaf | Spices and Herbs | BAKED WHITE HERRINGS. |
| bay-leaves | 3.0–4.0 | — | — | Spices, bay leaf | Spices and Herbs | Potted Lobster |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | PICKLED MACKEREL |
| bay-leaves | 3.0 | — | — | Spices, bay leaf | Spices and Herbs | Collared Salmon |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | SALMON A LA GENEVESE |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | PICKLED SALMON |
| bay-leaves | 3.0 | — | — | Spices, bay leaf | Spices and Herbs | POTTED SALMON |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | SKATE WITH CAPER SAUCE (a l... |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | STEWED TROUT |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | SAVOURY JELLY FOR MEAT PIES |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | BEEF A LA MODE. (Economical.) |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Sheep's Feet or Trotters |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | COLLARED PIG'S FACE |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Fricandeau of Veal |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Fricandeau of Veal |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Mode of Boning a Fowl or Tu... |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Stewed Chestnuts |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Blanc |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | PURÉE OF TOMATAS |
| bay-leaves | 2.0–3.0 | — | — | Spices, bay leaf | Spices and Herbs | TRUFFLES À LA SERVIETTE |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Ox-heel Soup (No. 240) |
| bay-leaves | 1.0 | drachm | — | Spices, bay leaf | Spices and Herbs | Soup-herb Powder, or Vegeta... |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Alamode Beef, or Veal (No. ... |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Ox-Cheek stewed (No. 507) |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | Mulligatawny Soup. No. 1. | |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | Lampreys, to pot | |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | Sprats, to bake | |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Turbot, to dress |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Rump of Beef, to bake |
| bay-leaves | handful | — | Spices, bay leaf | Spices and Herbs | Red Beef | |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | Collar of Beef | |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | Boar’s Head, to dress whole | |
| bay-leaves | 4.0 | — | — | Spices, bay leaf | Spices and Herbs | Ham, to roast |
| bay-leaves | 3.0–4.0 | — | — | Spices, bay leaf | Spices and Herbs | Pig, to pickle or souse |
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