Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
TURKEY SOUP(Soups) - (The International Jewish Cook Book)
Cut up any bones or meat of cold turkey, and cook like soup made of
left-over chicken and chicken bones.
TURKEY SOUPTake broken-lip bones and undesirable pieces of roast turkey, such as
neck, wings and left-over pieces of bread filling, put in stew-pot,
cover with water, add pieces of celery, sliced onion and parsley, cook
several hours, strain, and to the strained liquor add a couple
tablespoonfuls of boiled rice, season with salt and pepper and serve.
Some of the cold turkey might also be cut in small pieces and added to
French Turkey Soup.Clean and season the turkey with salt and pepper. Then fill with 2
cups of bread-crumbs mixed with a lump of butter, some chopped onion
and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2
cup of nuts. Mix all well with 2 beaten eggs. Put turkey in
dripping-pan and let bake a rich brown. Baste often with the dripping
until tender. Serve with dressing.
Turkey SoupTake the remains of a cold roast turkey, trim off all the
meat, break up the bones, and put them into a saucepan; cover them with
two quarts of veal stock; salt and cayenne to taste. Boil gently for one
hour; strain and skim. Now add the flesh of the turkey; simmer gently;
dissolve a tablespoonful of rice flour in a little cold milk, and add it
to the soup. Let it come to a boil; taste for seasoning, and serve with
Chicken Or Turkey SoupThe liquor that a turkey or chicken is boiled in, makes a good soup. If
you do not like your soup fat, let the liquor remain till the day after
the poultry has been boiled in it, then skim off the fat, set it where
it will boil. If there was not any rice boiled with the meat, put in
half a tea cup full, when the liquor boils, or slice up a few potatoes
and put in--season it with salt and pepper, sweet herbs, and a little
celery boiled in it improves it. Toast bread or crackers, and put them
in the soup when you take it up.
Viewed 1635 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Sweet EntrÉe Of Ripe Peaches
Fillet Of Sole À La Mouquin
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
SautÉd Cornmeal Mush
|Home Made Cookies.ca|