Mother’s Soup.
- Bones of yesterday’s turkey, with the stuffing.
- A slice of lean ham.
- The bone from your steak, and half a can of sweet corn.
- 1 onion, small.
- 1 stalk of celery.
- Bunch of sweet herbs.
- Pepper and salt.
- 3 quarts of water.
Put on bones, ham (chopped), and the vegetables, cut up with the sweet herbs, but not the corn, in a soup-kettle; cover well with the liquor in which the turkey was cooked, and boil slowly, untouched, two hours. Take out the bones, and strain the soup, rubbing the vegetables through the strainer, into a bowl. Return this to the fire and with it the corn and turkey dressing. Bring to a gentle boil and keep it steady, for fully half an hour. Season, and simmer a quarter of an hour longer. The corn and dressing will thicken it sufficiently.