| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bayleaves | — | — | — | — | Mackerel | |
| bayleaves | — | — | — | — | Mackerel | |
| bayleaves | — | — | — | — | Salmon to pickle | |
| bayleaves | — | — | — | — | Salmon to pot | |
| bayleaves | — | — | — | — | Baked Herrings or Sprats | |
| bayleaves | 2.0 | — | — | — | — | Mutton Cutlets in the Portu... |
| bayleaves | 2.0–3.0 | — | — | — | — | To pickle Pigeons |
| bayleaves | 2.0–3.0 | — | — | — | — | Cullis, or brown Sauce |
| bayleaves | few | — | — | — | Mushroom Catsup, another way | |
| bayleaves | 2.0 | — | — | — | — | A Cream |
| bayleaves | 2.0–3.0 | — | — | — | — | Cheap, and excellent Custards |
| bayleaves | 4.0 | — | — | — | — | Tomato Sauce |
| bayleaves | 1.0–2.0 | — | — | — | — | Aspic Jelly |
| bayleaves | 1.0–2.0 | — | — | — | — | American Sauce |
| bayleaves | 1.0–2.0 | — | — | — | — | Anchovy Cream (Hot) |
| bayleaves | 2.0 | — | — | — | — | Bearnaise Sauce |
| bayleaves | 3.0 | — | — | — | — | Chauron Sauce |
| bayleaves | 2.0 | — | — | — | — | Grand Hôtel Sauce |
| bayleaves | 2.0 | — | — | — | — | Hollandaise Sauce |
| bayleaves | 2.0 | — | — | — | — | Oyster Sauce (2) |
| bayleaves | 2.0 | — | — | — | — | Perigord Sauce |
| bayleaves | 2.0 | — | — | — | — | Piquant Sauce |
| bayleaves | 2.0 | — | — | — | — | Poivrade Sauce |
| bayleaves | 2.0 | — | — | — | — | Shrimp Sauce (a richer way) |
| bayleaves | 2.0 | — | — | — | — | Liver Farce for Stuffing Bi... |
| bayleaves | 2.0 | — | — | — | — | Clear Turtle Soup |
| bayleaves | 2.0 | — | — | — | — | Vegetable Soup. (Purée Prin... |
| bayleaves chopped | 2.0 | — | — | — | — | Beef and Lark Pie (Pâté de ... |
| bayleaves | 3.0 | — | — | — | — | Beef and Lark Pie (Pâté de ... |
| bayleaves chopped fine | 2.0 | — | — | — | — | Roast Chicken à l'Espagnole |
| bayleaves | 12.0 | — | — | — | — | Venison Marinated à la Balt... |
| bayleaves | 2.0 | — | — | — | — | Curried Chicken à la Simla |
| bayleaves chopped very fine or pounded | 2.0 | — | — | — | — | Curried Pheasant à la Pondi... |
| bayleaves chopped | 2.0–3.0 | — | — | — | — | Curried Mutton |
| bayleaves | 4.0 | — | — | — | — | Jugged Hare |
| bayleaves fresh | — | — | — | — | Soused Herrings | |
| bayleaves | 2.0 | — | — | — | — | Curried Lobster à la Sultan |
| bayleaves | 2.0 | — | — | — | — | Custard with Fruit (Crème a... |
| bayleaves | 2.0 | — | — | — | — | American Bomb |
| bayleaves | 2.0 | — | — | — | — | Bombe à la Cambridge |
| bayleaves | 2.0 | — | — | — | — | Rhubarb Cream Ice FOR CANNE... |
| bayleaves | 2.0 | — | — | — | — | Colville Bomb |
| bayleaves | 2.0 | — | — | — | — | Develle Pudding |
| bayleaves | 2.0 | — | — | — | — | Apple Ice for Ellen Terry M... |
| bayleaves | 6.0 | — | — | — | — | English Gooseberry Cream |
| bayleaves | 1.0–2.0 | — | — | — | — | Fedora Bomb Bombe à la Fedora |
| bayleaves | 2.0 | — | — | — | — | FRUITS FOR LEMON ICE TIMBAL |
| bayleaves | 2.0 | — | — | — | — | Monte Cristo Pudding |
| bayleaves | 1.0 | inch | — | — | — | Custard for Centre of Murie... |
| bayleaves | 3.0 | — | — | — | — | CUSTARD FOR PRINCESS GOOSEB... |
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