Turkey Soup

Ingredients

• three quarts of cold water
• one-third of a cupful of rice
• three tablespoonfuls of butter
• an onion
• a slice of carrot
• three stalks of celery
• salt and pepper

Method

1. 1

   Break turkey bones and put them in a soup-pot with any leftover dressing and tough meat.

2. 2

   Pour cold water over and simmer for four hours.

3. 3

   After one hour, add rice.

4. 4

   After three hours, remove bones and skim fat.

5. 5

   Fry onion, carrot, and celery in butter for twenty minutes, add to soup, then stir in flour mixed with remaining butter.

6. 6

   Season and cook for ten more minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 62. The excerpt below is the record exactly as published.

Turkey Soup. After cutting from the remains of a turkey as much fat as possible, break the bones, and put them into the soup-pot, together with any dressing and bits of tough meat left from a turkey dinner. Pour upon them three quarts of cold water, and simmer for four hours. After the soup has been cooking for one hour, add one-third of a cupful of rice ; and after three hours, take out the bones and skim off all the fat. Put three table-spoonfuls of butter into a small frying-pan; and when melted, put into it an onion, a slice of carrot, and three stalks of celery, all cut fine. Cook slowly for twenty minutes ; then skim the vegetables from the butter and put them into the soup. Into the butter remaining in the pan put two table-spoonfuls of flour, and stir until smooth and frothy ; then add this mixture to the soup. Season with salt and pepper

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