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Updated: June 12, 2025
"The European bay tree, which is more like an immense shrub, is also a member of this singular tribe, and its leaves have the strong family flavor. They were used in medicine, as well as the berries, before the camphor-laurel became known in Europe; in the time of Queen Elizabeth the floors of the better sort of houses were strewed with bay-leaves instead of being carpeted as now.
The skirt rather short; the waist very high. On my head I wore a wreath of gilded bay-leaves, and must have looked like a Roman Empress. I think that purple suits me, for every one declared that they never saw me looking better." Dear little lady! I am sure that she never did, and that the piquant little face on the frontispiece, with its roguish eyes, looked charming under her gold wreath.
As he spoke he stepped to the table and brought back a small crown of filigree silver. It was a simple wreath in the form of bay-leaves. He laid it on Florence's dark head. "This is yours," he said; "wear it with dignity; keep the great, the good, the true always before you. And this also is yours," he said. He slipped a thin gold chain with the ruby locket attached round Florence's neck.
If the Brawn be young, it will suffice eight hours or a little more in the oven. But if old, it must be ten or eleven. Put but two Collars into each pot, for bigger are unwieldy. Into every pot, put twelve corns of whole Pepper, four Cloves, a great Onion peeled and quartered, and two bay-leaves, before you put them into the oven.
Then put in some Bay-Salt, such a quantity as you think will season it to your mind, and to that a tenth part of Salt-Petre, which will not make it salt, but give it a fine relish: to these put two or three Bay-Leaves, a bunch of sweet Herbs, some Cloves, or Jamaica Pepper, and some whole Pepper; then cover your Pan, and bake it in a quick Oven, with Bread.
The gay costumes of the women ribbons and bodices and trinkets with their deep olive skins and bare heads, with hair that is most luxuriantly black, and beautifully twisted and folded in heavy, graceful braids, the broad-browed and outlined Roman women, majestic and handsome, not lovely or interesting, but showing as the remains of an imperial beauty; and in Naples the little figures and arch eyes and Oriental mien of the girls these persons living in quaint old cities where the brightest flowers bloom amid hanging green over windows far and far above the street and walking in high-walled narrow lanes over which hang the sun-sucking leaves of the indolent aloe, and in which gleam the rich orange and lemon trees, or, as now, the keen lustrous green of just-budding fig-trees, and vines, or entering with quiet enthusiasm into festivals of saints, sprinkling the churches and streets with glossy, fragrant bay-leaves, hanging garlands upon the altars while a troop of virgins, clad in white and crowned, pass with lighted tapers to the Bishop's feet for a blessing, or more grandly drawing St.
Watch the cooking so as to see that the potatoes do not stick, and finish the seasoning with pepper and salt. Cut your beef into small neat pieces. Mince some onions finely, and for five or six people you would add two bay-leaves, two cloves, pepper, salt; simmer gently for three hours in water, and at the end of that time bind the sauce with cornflour.
When the onions are well browned, put them in a large pot, large enough for all the potatoes you wish to cook, adding pepper, salt, and a coffee-spoonful of sweet herbs dried and mixed, which in England replace the thyme and bay-leaves used in Belgium. Add sufficient water to cook the potatoes and your slices of bacon. Cook till tender.
Let it all bake gently in an earthenware pot for two hours, and then thicken the same with flour. It is an improvement to add when it is being cooked two cloves, two bay-leaves, a pinch of nutmeg, and any fresh herbs, such as thyme, parsley, mint. Chop up some cold chicken into small squares, mix with a thick white sauce, and let it heat. Put it on a hot dish and cover with fried onions.
You may put a few Bay-leaves upon any of these baked meats, between the meat and the Butter. An excellent cold Pye is thus made. Take two fat Green-geese; bone them, and lay them in paste one upon the other, seasoning them well with Pepper and Salt, and some little Nutmeg, both above and below and between the two Geese.
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