Turkey Soup Recipe

Take the remains of a cold roast turkey, trim off all the

meat, break up the bones, and put them into a saucepan; cover them with

two quarts of veal stock; salt and cayenne to taste. Boil gently for one

hour; strain and skim. Now add the flesh of the turkey; simmer gently;

dissolve a tablespoonful of rice flour in a little cold milk, and add it

to the soup. Let it come to a boil; taste for seasoning, and serve with

croutons.

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