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New England cookbook, 1855-1934
Page 82
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Turkey Soup The remnants of a young Turkey make a good soup. Put all the bones and bits left of a dinner into three quarts or less of water - if you have gravy, or the remnants of Chicken, add them also, and let them boil two, or more hours - Skim out the meat and bones, and set the liquor aside in a cool place till the next day. Then take off all the fat from the top - Take the bones, and pieces of skin out from the meat and return it to the liquor - If there is any of the dressing left, put that in also and boil all together a few minutes - If it needs more seasoning add it to suit your taste - Dropped Egg Put some salt in boiling water and drop into it a raw egg out of the shell, take care not to break the yolk. Take it up as soon as the white is hardened. Dip some toast in hot water and put salt or butter on it, & lay the egg on the top. -
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Turkey Soup The remnants of a young Turkey make a good soup. Put all the bones and bits left of a dinner into three quarts or less of water - if you have gravy, or the remnants of Chicken, add them also, and let them boil two, or more hours - Skim out the meat and bones, and set the liquor aside in a cool place till the next day. Then take off all the fat from the top - Take the bones, and pieces of skin out from the meat and return it to the liquor - If there is any of the dressing left, put that in also and boil all together a few minutes - If it needs more seasoning add it to suit your taste - Dropped Egg Put some salt in boiling water and drop into it a raw egg out of the shell, take care not to break the yolk. Take it up as soon as the white is hardened. Dip some toast in hot water and put salt or butter on it, & lay the egg on the top. -
Szathmary Culinary Manuscripts and Cookbooks
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