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top 1000How to Cook a Wolf
How to Cook a Wolf

By MFK Fisher

Published 1944

  • About
The natural progression from boiling water to boiling water with something in it can hardly be avoided, and in most cases is heartily to be wished for. As a steady diet, plain water is inclined to make thin fare, and even saints, of which there are an unexpected number these days, will gladly agree that a few herbs and perhaps a carrot or two and maybe a bit of meager bone on feast-days can mightily improve the somewhat monotonous flavor of the hot liquid.

Soup, in other words, is good. [As a matter of fact, soup is even better, in my gastronomy, than it was nine years ago. This is due partly to my increased knowledge of its ever-changing structure, and partly to my own increased age. A good hot broth is more welcome now, and will be more so in yet another decade... or two or three!]

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