Turkey or Goose Soup

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • Poultry bones and scraps of the meat
  • 1 teaspoon salt
  • teaspoon pepper
  • Cold water to cover
  • 1 onion, sliced
  • Stuffing
  • ¼ cup celery, diced
  • ¼ cup carrot, sliced


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 or more hours; add onions and celery and let boil ½ hour longer. Strain, remove fat, add ½ cup stuffing to every quart of soup. Serve hot with dumplings, "Pfarfel," barley or green kern, and barley and green kern with cereals, Chapter II.