Turkey or Goose Soup from The Settlement Cook Book by Lizzie Black Kander
Take any left over poultry, break the carcass in pieces, removing all stuffing. Put into kettle with remnants of the meat; cover with cold water, bring slowly to the boiling point, and let simmer 4...
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Cooking tools:
- Stockpot
- Stove
- Fine-mesh sieve
- Ladle
Ingredients
- Poultry bones and scraps of the meat
- Stuffing
- ¼ cup celery, diced
- ¼ cup carrot, sliced
- 1 teaspoon salt
- ⅛ teaspoon pepper
- Cold water to cover
- 1 onion, sliced
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