The remains of a roast turkey, even after they have supplied the usual mince and broil, will furnish a tureen of cheap and excellent soup with the addition of a little fresh meat. Cut up rather small two pounds of the neck or other lean joint of beef, and pour to it five pints of cold water. Heat these very slowly; skim the liquor when it begins to boil, and add to it an ounce of salt, a small, mild onion (the proportion of all the vegetables may be much increased when they are liked), a little celery, and the flesh and bones of the turkey, with any gravy or forcemeat that may have been left with them. Let these boil gently for about three hours; then strain off the soup through a coarse sieve or cullender, and let it remain until the fat can be entirely removed from it. It may then be served merely well thickened with rice* which has previously been boiled very dry as for currie, and slewed in it for about ten minutes; and seasoned with one large heaped tablespoonful or more of minced parsley, and as much salt and pepper or cayenne as it may require. This, as the reader will perceive, is a somewhat frugal preparation, by which the residue of a roast turkey may be turned to economical account; but it is a favourite soup at some good English tables, where its very simplicity is a recommendation. It can always be rendered more expensive, and of richer quality, by the addition of lean ham or smoked beef,† a larger weight of fresh meat, and catsup or other store-sauces.
Turkey soup à la reine is made precisely like the Potage à la Reine of fowls or pullets, of which the receipt wall be found in another part of this chapter.