Horace wrote:
> Bay Laurel is a very old spice and has been in use for > several thousands
of years, yet why is it that so often it's over
> looked for feasts? I know it's now more expensive, and then most
> likely very cheap (well it..you know grew on trees) in many parts of
> Europe. I know it's not prominant in the recipies I have seen yet
> imported spices are highly mentioned. It's just so tasty!
I suspect that it's not mentioned simply because it was so ubiquitous. No
one needed to be told about bay laurel because everyone always used it
anyway. Remember that period cookbooks contain "receipts" rather than
recipes, and that receipts are mainly useful to fill out what a good cook
already knew. There's the classic "Take a faire hunk of meat and seeth it
well with good herbes." You have to know what those "good herbes" were and
how they varied from one type of meat to another.
And, you're right! It IS tasty (come to my next feast --whenver that might
be -- and you'll see plenty of bay in use!)
Bronwyn
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From: BronwynNob@aol.com
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Received on Mon Jun 19 19:43:56 1995
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