Turkey Soup

Ingredients

• Break up the bones of a cold turkey
• 4 lb. lean smoked beef
• a little bruised celery-seed
• a small bunch of parsley and thyme
• G dried mushroom stalks
• a thin piece of lemon peel
• pepper and salt to taste
• 2 quarts cold water

Method

1. 1

   Let it come to the boil, skim well, and simmer gently for 4 hours.

2. 2

   Strain into a basin and set aside till next day; then remove the fat, place the stock in a clean saucepan, and let it boil up.

3. 3

   Strain through a tammy, re-heat, and serve with quenelles as follows: — Mix well together 2 oz. pounded turkey, 1 oz. panada, 1 oz. suet, a very little nutmeg, pepper and salt; bind with an egg, shape into balls the size of a nut, poach them in boiling water, and put into the tureen just before serving.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 10. The excerpt below is the record exactly as published.

TURKEY SOUP. Break up the bones of a cold turkey and grill them. Place them in the stock-pot with 4 lb. lean smoked beef, a little bruised celery-seed, a small bunch of parsley and thyme, G dried mush- room stalks, a thin piece of lemon peel, pepper and salt to taste, and 2 quarts cold water

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