Turkey Soup, Superior

Ingredients

• the remains of a cold boiled or roast turkey
• two quarts of nicely-flavoured white stock
• a quarter of a pound of stale crumb of bread
• a pint of boiling cream or milk
• an ounce of arrowroot or ground rice
• a slice of lean ham
• a carrot
• a turnip
• three onions
• a blade of mace
• half a teaspoonful of peppercorns
• a bunch of parsley
• a sprig of thyme

Method

1. 1

   Mince and pound the turkey meat, then set aside.

2. 2

   Break up the turkey body into small pieces and simmer in white stock for one and a half hours.

3. 3

   Strain, cool, skim fat, and season.

4. 4

   Soak bread in stock, simmer, squeeze dry, and mix with turkey.

5. 5

   Gradually add soup to the mixture, rub through a sieve, boil, and add cream or milk.

6. 6

   Thicken if necessary.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2064. The excerpt below is the record exactly as published.

Turkey Soup, Superior.— Take the re- mains of a cold boiled or roast turkey, cut off the meat, mince it finely, pound tiU smooth, and put it aside till wanted. Break up the body of the bird into small pieces, put these into a stewpan with two quarts of nicely- flavoured white stock, and let them simmer gently for one hour and a half. Strain the gravy, let it cool, skim off the fat, and season with salt and cayenne. Cut a quarter of a pound of stale crumb of bread into thin slices, soak these for a few minutes in as much of the stock as they will absorb, let them simmer a few minutes, and afterwards squeeze the pulp in a cloth till it is quite di-y. MLx this tho- roughly with the flesh of the tuikey which was put aside, add the soup gradually and smoothly to the paste, and rub the whole through a fine sieve with the back of a wooden spoon. Let it boil once more, add salt and cayenne as re- quired, and just before serving add a pint of boiling cream or milk. If the soup is not sufficiently thick, it may be made so by adding an ounce of arro^wroot or ground rice made into a smooth batter with a little cold milk and boiled in it before the cream is added. The soup ought to be of the consistency of thick cream. If no white stock is at hand, a little may be made as follows : — Divide two pounds of the scrag-end of a neck of veal, or a calf's foot well cleaned, or a knuckle-bone of veal, into small pieces, put them into a saucepan with five pints of cold water, a slice of lean ham, a carrot, a turnip, three onions, a blade of mace, half a tea-spoonful of peppercorns, a few outer sticks of celery, a bunch of parsley, and a sprig of thyme

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