Turkey Soup

Ingredients

• Chop the dark meat of a turkey
• add the gravy
• skin
• stuffing
• 1 cup of bread-crumbs
• an onion
• 2 quarts of water
• salt
• pepper
• 1/2 cup of boiling milk
• mixed with a little butter and flour

Method

1. 1

   Chop turkey meat, add gravy, skin, stuffing, bread-crumbs, onion, and water.

2. 2

   Cook for 3 hours, add salt, pepper, nutmeg, boiling milk mixed with butter and flour, and press through a sieve.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 9. The excerpt below is the record exactly as published.

a cup of boiling milk, and a glass of sherry. PEPPER-POT. This dish is peculiar to Spain, but it was imported to Jamaica, whence the negroes took the recipe north. In Philadelphia, there are several small restaurants, kept by darkies who are famous for pepper-pot. To 3 quarts of water add i pint of vegetables, cut up, any kinds, mixed, you happen to have, in equal parts, using beans, peas, celery, carrots, onions, rice, lettuce, etc., also potatoes, add i pound of mutton, i pound of salt pork, and i pound of honeycomb tripe, cut up and fried in butter or suet, i bayleaf, i clove, parsley, thyme, and sweet marjoram. Cook, closely covered, 3 hours. Set aside to cool, remove the fat, thicken with flour and butter and yolk of an egg, add salt and pepper, and serve very hot. CLEAR GAME SOUP. (Poland.) Cut up a calf's foot, add the bones and scraps and gravy of any cold game, duck, or rabbit, 2 ounces of chopped ham, i onion, 2 carrots, parsley, thyme, a bayleaf, a bit of mace, and a piece of celery. 12 With a Saucepan over the Sea Cook it with 2 quarts of water for 3 hours. Strain and clarify it with white of an egg, add salt, pepper, a glass of sherry, i hard-boiled egg, and i lemon, sliced. PIGEON BROTH. (Boulogne.) Lard and roast 4 fine pigeons, cut up the meat and put the bones and gravy in i quart of stock to cook. Chop the meat, with one onion, i pound of bread-crumbs soaked in milk, and i ounce of butter. Add to the rest and cook i hour. Press through a sieve, add i tablespoonful of port or sherry, salt, pepper, and some slices of toasted bread. LOBSTER MULLIGATAWNY. (England.) Cook 2 ounces of chopped ham, i carrot, i onion, i bayleaf, some parsley, i ounce of butter. Add two pounds of boiled lobster, cut into dice, I quart of veal stock, i spoonful of sherry, i ounce of flour mixed with i ounce of butter, a table- spoonful of curry powder, then cook yi hour. Add the yolks of 2 eggs and J^ cup of hot cream, press through a sieve, and serve with a dish of boiled rice. LENTEN BROTH (as made in the convents of France and Austria). Cook 2 pounds of flounders or any white fish, cut up, with I carrot, i onion, i turnip, 2 pieces of 13 With a Saucepan over the Sea celery, and a bunch of herbs, with i quart of water, for 2 hours. Take out the fish, remove skin and bones, and put the fish back again, add i pint of boiling milk, mixed with flour and butter, the yolk of an egg and juice of a lemon, salt, pepper, and nutmeg. Press through a sieve and serve hot. FISH BROTH (as made in Sweden). Take the water in which a large fresh fish has been boiled, add any scraps or gravy, left over; re- duce by boiling to i quart. Strain it, add i leek, 6 potatoes, i carrot, cut up, a bayleaf, and some parsley. Simmer for ^ hour, add i pint of hot white stock, salt, pepper, a tablespoonful of sherry, and 12 oysters. Cook ten minutes more and serve. TURKEY SOUP. (Rouen.) Chop the dark meat of a turkey, add the gravy, bones, skin, and stuffing, i cup of bread-crumbs, an onion, some parsley, and 2 quarts of water. Cook 3 hours, add salt and pepper, nutmeg, J^ cup of boiling milk, mixed with a little butter and flour

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