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Personal Chef Recipes - by Mrs Beeton
TURKEY SOUP (a Seasonable Dish at Christmas).
| 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.
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| Method: | 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.
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| Time: | 4 hours. |
| Notes: | Instead of thickening this soup, vermicelli or macaroni may be
served in it.
THE TURKEY.--The common turkey is a native of North America, and
was thence introduced to England, in the reign of Henry VIII.
According to Tusser's "Five Hundred Points of Good Husbandry,"
about the year 1585 it begun to form a dish at our rural
Christmas feasts.
"Beef, mutton, and pork, shred pies of the best,
Pig, veal, goose, and capon, and turkey well dress'd,
Cheese, apples, and nuts, jolly carols to hear,
As then in the country is counted good cheer."
It is one of the most difficult birds to rear, of any that we
have; yet, in its wild state, is found in great abundance in the
forests of Canada, where, it might have been imagined that the
severity of the climate would be unfavourable to its ever
becoming plentiful. They are very fond of the seeds of nettles,
and the seeds of the foxglove poison them.
189. |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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