Turkey Soup

Ingredients

• the remains of a cold turkey
• what is left of the dressing
• what is left of the gravy
• cover it with cold water
• a cup of cream
• thicken slightly with flour
• season to taste

Method

1. 1

   Simmer turkey, dressing, and gravy in water for four hours.

2. 2

   Let stand overnight.

3. 3

   Remove fat and bones.

4. 4

   Heat to boiling, thicken with flour mixed in cream, add meat back, boil, and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 47. The excerpt below is the record exactly as published.

TURKEY SOUP. Place the remains of a cold turkey and what is left of the dressing and gravy in a pot, and cover it with cold water. Simmer gently four hours, and let stand until the next day. Take off what fat may have arisen, and take out with a skimmer all the bits of bones. Put the soup on to heat until at boiling point, then thicken slightly with flour stirred into a cup of cream, and season to taste

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