Turkey Soup Recipe

Instructions Take the carcass and all that is left of a roast turkey.

Cut all the good bits of meat from the bones and put it aside by itself; take out the stuffing and set it aside.

Crack the bones and put them with any scraps of meat in a kettle with cold water enough to well cover them.

Add onion, salt, and a little pepper.

After it has simmered two hours, or until the bones are clean, strain through a colander, cool, and remove the fat.

Put on the fire and put in the sliced meat, both light and dark, in the proportion of 1 cup to a quart of stock.

Add a few spoonfuls of the stuffing.

Let all simmer together for half an hour and serve.

If there is no stuffing left, add more seasoning, and thicken with browned flour and butter.