Turkey Soup

Ingredients

• Two quarts of medium stock
• the remains of a cold roast turkey
• two ounces of rice-flour or arrowroot
• salt and pepper to taste
• one tablespoonful of Harvey's sauce or mushroom catsup

Method

1. 1

   Cut up the turkey in small pieces and put them in the stock; let it simmer slowly until the bones are quite clean, which will be in about four hours.

2. 2

   Take the bones out, and work the soup through a sieve; when cold, skim well.

3. 3

   Mix the rice-flour or arrowroot to a batter with a little of the soup; add it with the seasoning and sauce or catsup.

4. 4

   Give one boil and serve.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 262. The excerpt below is the record exactly as published.

Turkey Soup [a seasonable dish at Christmas). — Two quarts of medium stock, the remains of a cold roast turkey, two ounces of rice-flour or arrowroot, salt and pepper to taste, one tablespoonful of Harvey's sauce or mushroom catsup

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