| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| laurel leaf | 1.0 | — | — | — | — | Blancmange |
| laurel leaf | 1.0 | — | — | — | — | Cream for Pies |
| laurel leaf | 1.0 | — | — | — | — | Rump of Beef, cardinal fashion |
| laurel leaf | 0.5 | — | — | — | — | Spanish Sauce |
| laurel leaf | 1.0 | — | — | — | — | Blancmange. No. 2. |
| laurel leaf | very little | — | — | — | Fried Fresh Herrings with H... | |
| laurel leaf | 1.0 | — | — | — | — | Ox Palates |
| laurel leaf | 1.0 | — | — | — | — | Neck of Veal |
| laurel leaf | 1.0 | — | — | — | — | A relishing Sauce |
| laurel leaf | 1.0 | — | — | — | — | Veal Rumps |