Mrs Beetons Soups Revisited
Turkey Soup
(A Seasonable Dish at Christmas)
2.25lt (4 pints) Medium Stock
Leftover Cold Roast Turkey
50g (2oz) Rice Flour or Arrowroot
1 tbsp Harvey's Sauce or Mushroom Ketchup
Salt and Pepper, to taste
Cut up the turkey in small pieces and add to the stock.
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.
Bring to the boil and serve.
Time: 4 hours.
Average cost, 10d. per quart.
Sufficient for 8 persons.
Seasonable at Christmas.
Note: Instead of thickening this soup, vermicelli or macaroni may be served in it.
TURKEY SOUP
(a Seasonable Dish at Christmas)
188. INGREDIENTS - 2 quarts of medium stock, No. 105, 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.
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