Hot oil, butter or dripping
A chopped onion or a clove of garlic, crushed
Chopped carrot
Parsley
Celery

"This is the name given to the foundation from which stews and soups are often started; in its simplest form it consists of hot oil, butter or dripping, in which has been browned a chopped onion or a clove of garlic crushed, but it can be elaborated by the addition of chopped carrot, parsley and celery, but all very finely chopped and browned before the addition of the meat or game which is to form the stew or soup."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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