Ox-tail Soup
6 cups Brown Stock Carrot½ cup each, cut in Turnip fancy shapes Onion½ cup each, cut in Celery small pieces s 1/2 teaspoon salt Few grains cayenne 1/4 cup Madeira wine 1 teaspoon Worcestershire
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
6 cups Brown Stock Carrot½ cup each, cut in Turnip fancy shapes Onion½ cup each, cut in Celery small pieces s 1/2 teaspoon salt Few grains cayenne 1/4 cup Madeira wine 1 teaspoon Worcestershire