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The message
from "Mike Lyle" contains these words: Older cookery books can be misleading by using "laurel" for "bay"; the original 1861 Mrs Beeton is, in my opinion, plain wrong. The 1906 edition is clearer, and says the "cherry-laurel" is sometimes used with discretion to give an almond-like flavour -- I don't think I ever would, though. I think that "almond flavour" is the cyanide content of the laurel leaves. Butterfly collectors used to put their victim in a jar with laurel leaves for the cyanide gas to kill them. Janet |
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