Economical Turkey Soup

Ingredients

• two pounds of the neck or other lean joint of beef
• five pints of cold water
• an ounce of salt
• a small, mild onion
• a little celery
• the flesh and bones of the turkey
• one large heaped tablespoonful of minced parsley
• as much salt and pepper or cayenne as it may require

Method

1. 1

   Cut beef, pour cold water, heat slowly, skim, and add salt, onion, celery, turkey, and any leftover gravy.

2. 2

   Boil gently for three hours, strain, and remove fat.

3. 3

   Thicken with boiled rice and season before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 58. The excerpt below is the record exactly as published.

ECONOMICAL TURKEY SOUP. The remains of a roast turkey, even after they have supplied the usual mince and broil, will furnish a tureen of cheap and excellent soup with the addition of a little fresh meat. Cut up rather small two pounds of the neck or other lean joint of beef, and pour to it five pints of cold water. Heat these very slowly ; skim the liquor when it begins to boil, and add to it an ounce of salt, a small, mild onion (the proportion of all the vegetables may be much increased when they are liked), a little celery, and the flesh and bones of the turkey, with any gravy or forcemeat that may have been left with them. Let these boil gently for about three hours ; then strain off the soup through a coarse sieve or cullender, and let it remain until the fat can be en- tirely removed from it. It may then be served merely well thickened with rice* which has previously been boiled very dry as for currie, and stewed in it for about ten minutes ; and seasoned with one large heaped tablespoonful or more of minced parsley, and as much salt and pepper or cayenne as it may require

Cook this with the app: pantry check, scaling, and the assistant.