Utilizing the Left-Overs
From The universal cookery book, 1887
For warming up cold turkey, fry shredded meat in melted butter.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 25. The excerpt below is the record exactly as published.
Utilizing the “ Left-Overs.” The remnants of the turkey, after the best bits have been removed from the bones for other use, make a most delicious soup. Place all the bones and bits of dressing in an earthen vessel, cover with cold water, and simmer for two hours. Remove the bones, and strain the stock through a hair sieve or cloth, to clear away all bits of meat, skin, gristle, or bread- crumbs. Half an hour before straining the stock, prepare two medium-sized bunches of celery by wash- ing, and cutting into pieces an inch long. Use both the leaves and green parts of the stems, as well as the blanched. Put it on the stove in cold water, and when the stock is ready, add both water and celery to it. Season well with salt and whole peppers. Variety may be given by using several kinds of vege- tables for flavoring, — cabbage, turnip, onion, and carrot, a very small quantity of each. Instead of vegetables, dumplings made thus may be added : Beat two eggs very light, add half a teaspoonful of salt, same of baking-powder, and flour enough to make a stiff dough ; pinch off bits the size of a large hickory-nut
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.