Turkey Soup

Ingredients

• carcass of the cold turkey
• two cupfuls of milk
• a tablespoonful of butter
• two of flour

Method

1. 1

   Break up the carcass of the cold turkey after all the meat has been cut from it, and put it, with bits of skin and gristle and the stuffing, over the fire in enough water to cover it; cook gently for several hours, and then let the soup get cold on the bones; strain it off, skim it, and put it back on the fire.

2. 2

   Have ready in a saucepan two cupfuls of milk, thickened with a tablespoonful of butter and two of flour; stir this into the turkey liquor, boil up, and serve.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 60. The excerpt below is the record exactly as published.

Turkey Soup. Boast Pork. Apple-Sauce. Boiled Potatoes. Stewed Tomatoes. Chocolate Custards. Turkey Soup. — Break up the carcass of the cold turkey after all the meat has been cut from it, and put it, with bits of skin and gristle and the stuffing, over the fire in enoagh water to cover it ; cook gently for several hours, and then let the soup get cold on the bones ; strain it off, skim it, and put it back on the fire. Have ready in a sauce- pan two cupfuls of milk, thickened with a tablespoonf ul of butter and two of flour ; stir this into the turkey liquor, boil up, and serve. Chocolate Custards. — Four cups milk, four eggs, one cup sugar, four tablespodnfuls grated chocolate, two teaspoonfuls vanilla. Put the chocolate over the fire in a double boiler with part of the milk, and let it cook until smooth ; add the rest of the milk, and, when this is hot, pour it upon the sugar mixed with the beaten yolks of the eggs. Eeturn to the stove, and cook until the cus- 232 FAMILY DINNERS FOR WINTER tard begins to thicken ; when cool, pour into glasses or small cups, and heap on the top of each a meringue made of the whites of the eggs whipped stiff with a little powdered sugar. 3. Oyster Soup. Broiled Steak. Baked Cabbage. Fried Potatoes. Cup Puddings. Oyster Soup. — One quart oysters, two cups milk, one egg, one tablespoonf ul butter, pep- per and salt to taste. Strain the liquor from the oysters, and bring it to the boiling-point in one vessel while the milk islieating in an- other; drop the oysters into the scalding liquor, and leave them there until they begin to crimp. Stir the butter into the milk, and pour this upon the beaten egg ; turn this in with the oysters ; cook together one minute, and serve immediately. Some persons like a pinch of ground mace added to oyster soup. Baked Cabhage. — Wash and quarter a small cabbage ; put it on in plenty of boiling water, and let it boil furiously {uncovered) 233 WHAT TO EAT — HOW TO SEBVE IT for twenty minutes. By doing this, and having a cup of vinegar on the stove at the same time, you do away with the disagree- able odor which usually accompanies the cooking of cabbage. Drain it when done, and chop it fine ; add to it a tablespoonf ul of butter

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