Turkey Soup

Ingredients

• one small onion
• one teaspoonful of salt
• a little pepper
• one cup of cold meat
• half a cup of the stuffing

Method

1. 1

   Take bones and scraps from roast turkey or chicken, scrape meat, and set aside nice pieces.

2. 2

   Pack bones in a kettle, cover with cold water, add onion, salt, and pepper.

3. 3

   Simmer for 2-3 hours, strain, and remove fat.

4. 4

   Boil liquor again, add meat and stuffing or thicken with flour.

5. 5

   Simmer until meat is tender and serve.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 88. The excerpt below is the record exactly as published.

Turkey Soup. Take the bones and scraps left from roast turkey or chicken, or any kind of game. Scrape the meat from the bones, and la}^ aside any nice pieces, no matter how small. Remove all the stuffing, and keep that by itself. Break the bones, and pack them closely in a kettle. Cover with cold water. Add one small onion^ sliced, one teaspoonful of salf^ and a little pepper. Simmer two or three hours, or until the bones are clean. Strain, and remove the fat. Put the liquor on to boil again, and add for every quart of liquor, one cup of cold meat^ cut into small pieces, and half a cup of the stitffin

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