TURKEY SOUP (a Seasonable Dish at Christmas).
Ingredients.—2 quarts of medium stock, the remains of a cold roast turkey, 2 oz. of rice-flour or arrowroot, salt and pepper to taste, 1 tablespoonful of Harvey’s sauce or mushroom ketchup. Mode.—Cut up the turkey in small pieces, and put it in the stock; let it simmer slowly until the bones are quite clean. Take the bones out, and work the soup through a sieve; when cool, skim well. Mix the rice-flour or arrowroot to a batter with a little of the soup; add it with the seasoning and sauce, or ketchup. Give one boil, and serve. Time.—4 hours. Average cost, 10d. per quart. Seasonable at Christmas. Sufficient for 8 persons.
Note.—Instead of thickening this soup, vermicelli or macaroni may be served in it.