Brown Turkey Soup
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Ensure the soup is well-seasoned before serving.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 101. The excerpt below is the record exactly as published.
BROWN TURKEY SOUP. Use for this soup the carcass of a cold roast turkey ; cut all the scraps of meat from it, and mince them fine ; mince also any bits of heart, liver, or gizzard v'lich may be available ; put two tablespoonfuls of butter in the soup-kettle, and set it over the fire to get smoking hot ; peel and slice an onion, and when the butter is hot add the onion to it, together with the minced turkey-meat and any cold stuffing on hand, and let all these ingredients brown together; when they are brown, stir among them two heaping tablespoonfuls of flour, and let that brown ; then pour in four quarts of boiling water, add two teaspoonfuls of salt and a level saltspoonful of pep- per
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Cook this with the app: pantry check, scaling, and the assistant.