into the recipes of cookery; but they ought not to be used
without the greatest caution, and not at all unless the cook is
perfectly aware of their effects. It ought to be known, that
there are two kinds of bay-trees,--the Classic laurel, whose
leaves are comparatively harmless, and the Cherry-laurel, which
is the one whose leaves are employed in cookery. They have a
kernel-like flavour, and are used in blanc-mange, puddings,
custards &c.; but when acted upon by water, they develop prussic
acid, and, therefore, but a small number of the leaves should be
used at a time.

RABBIT SOUP.

181. INGREDIENTS.--2 large rabbits, or 3 small ones; a faggot of savoury
herbs, 1/2 head of celery, 2 carrots, 1 onion, 1 blade of mace, salt and
white pepper to taste, a little pounded mace, 1/2 pint of cream, the
yolks of 2 eggs boiled hard, the crumb of a French roll, nearly 3 quarts
of water.

_Mode_.--Make the soup with the legs and shoulders of the rabbit, and
keep the nice pieces for a dish or _entree_. Put them into warm water,
and draw the blood; when quite clean, put them in a stewpan, with a
faggot of herbs, and a teacupful, or rather more, of veal stock or
water. Simmer slowly till done through, and add the 3 quarts of water,
and boil for an hour. Take out the rabbet, pick the meat from the bones,
covering it up to keep it white; put the bones back in the liquor, add
the vegetables, and simmer for 2 hours; skim and strain, and let it
cool. Now pound the meat in a mortar, with the yolks of the eggs, and
the crumb of the roll previously soaked; rub it through a tammy, and
gradually add it to the strained liquor, and simmer for 15 minutes. Mix
arrowroot or rice-flour with the cream (say 2 dessert-spoonfuls), and
stir in the soup; bring it to a boil, and serve. This soup must be very
white, and instead of thickening it with arrowroot or rice-flour,
vermicelli or pearl barley can be boiled in a little stock, and put in 5
minutes before serving.

_Time_.--Nearly 4 hours. _Average cost_, 1s. per quart.

_Seasonable_ from September to March.

_Sufficient_ for 10 persons.

REGENCY SOUP.

182. Ingredients.--Any bones and remains of any cold game, such as of
pheasants, partridges, &c.; 2 carrots, 2 small onions, 1 head of celery,
1 turnip, 1/4 lb. of pearl barley, the yolks of 3 eggs boiled hard, 1/4
pint of cream, salt to taste, 2 quarts of stock No. 105, or common
stock, No. 106.

_Mod