Turkey-Bone Soup

Ingredients

• Never throw away the carcass of a turkey or chicken
• a small onion
• cover with cold water

Method

1. 1

   Scrape the meat from the bones and lay aside any nice pieces.

2. 2

   Remove the filling separately, break the bones, pack them in a kettle, and cover with cold water, adding a small onion.

3. 3

   Cover closely and simmer very gently for three hours.

4. 4

   Then strain and remove the fat, and return to the fire.

5. 5

   For every quart of stock add one cupful of the cold meat and three-quarters of a cupful of the filling, after which let the soup simmer half an hour, and serve.

6. 6

   If there should be more of the meat left over, it can be used for making an entree.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 34. The excerpt below is the record exactly as published.

TURKEY-BONE SOUP. Never throw away the carcass of a turkey or chicken, for it will make a delicious soup. There are always portions of the meat adhering to the bones, the neck is generally left, and the " drumsticks," or the ends of the wings often remain ; and all these can go to form a soup for the next day's dinner, or for luncheon. Scrape the meat from the bones and lay aside any nice pieces. Remove the filling separately, break the bones, pack SOUPS. 89 them in a kettle, and cover with cold water, adding a small onion

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