Turkey Soup
Turkey
1 small onion sliced
1 teaspoon salt
a little pinch of pepper
1 cup cold meat
1/2 a cup of the stuffing
Take the bones and scraps left from turkey. Scrape the meat from the bones, lay aside any nice pieces, no matter how small. Remove all the stuffing, and keep it separate. Break benes and pack them closely in a kettle. Cover with cold water. Add 1 small onion sliced, 1 teaspoon salt and a little pepper. Simmer for two or three hours, until the bones are clean. Strain and remove the fat. Put the liquor on to boil again and add for quart of liquor 1 cup cold meat cut fine, half a cup of the stuffing. If the stuffing omitted, thicken the soup with flour. Simmer until the meat is tender, and serve at once.This is a better method than boiling bones and stuffing together.The stuffing absorbs the oil and gives the soup a flavor.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL DECEMBER 1921