Bouquet garni for lamb from Preserving, Potting and Pickling: Food from the Storecupboards of Europe (page 31) by Elisabeth Luard

  • bay leaves
  • cinnamon sticks
  • dried oregano
  • cumin seeds
  • dried thyme
  • dried parsley
  • dried marjoram
  • dried coriander leaves
  • dried savory

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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