Harper's cook book encyclopædia

this slowly to the boil, skim carefully, and add a little salt and pepper, celery, an onion, and a carrot. Let these simmer gently till the bones are quite clean. Strain the soup and free it from fat. Add further seasoning if liked, and either thicken the soup with rice or macaroni, etc., or, if a clear soup is preferred, clarify. The clarifying process will not be necessary if the soup has been gently simmered, thoroughly skimmed, and well strained. Should there be much meat left on the turkey, some of it can be used in making patties or rissoles ; or it may be minced or devilled before the bones and trimmings are made into the soup. Time, four hours. Turtle Soup (from dried turtle imported from South America). — The pieces of dried turtle require to be soaked in cold water for three days and three nights, the water being changed every morning. And as the turtle has to be cooked for twelve hours in the stock which forms the soup, four days are required to produce turtle soup. After the turtle has undergone soaking, it swells to three times its size when dry ; it is then ready for putting into the stock. One pound of turtle is used for every three quarts of soup. The stock is made by laying slices of ham in the stockpot, and then a knuckle of veal cut up, as in other soups ; cold water, a slow fire, and skimming. The vegetables, put in at the usual stage, are to be green onions, bay -leaves, a large bunch of fine herbs, and a handful of parsley. Pepper, salt in very moderate quantity (as else the long period during which the turtle cooks will make the soup too salt), and six cloves. When the stock is strained take out the onions, herbs, and parsley, and put them in a stewpan with % lb. of butter and a blade of mace ; when the butter is melted add a little sugar, simmer on the fire a short time, and then rub through a tamis ; add these to the soup after the turtle has been simmered in it for nearly the twelve hours ; add also a glassful of good Madeira and a squeeze of lemon, and a little thin white roux. Turtle soup must not be much thickened, and must present a greenish color, not a brown. Veal Soup. — Take 2 lbs. of the knuckle of veal. Divide it into three or four pieces, and put these into a stewpan with any bones or trimmings of veal or poultry that may be at hand, and add Y\ lb. of lean ham, a few' sticks of celery, an onion with a clove stuck into it, a small blade of mace, six or eight peppercorns, a little salt, and two table-spoonfuls of rice. Pour over these ingredients about five pints of cold stock or water, and let the soup simmer gently from three to four hours. Carefully remove the scum as it rises. Strain the stock, season and flour as much of it as may be required for table with salt, white pepper, lemon - juice, and pounded mace, and thicken with white thickening. If preferred, this soup may be served with the boiled rice in it, and with sippets or force-meat balls. The veal may be cut into neat pieces and served with parsley and butter or egg sauce.