Turkey or Goose Soup

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • Poultry bones and scraps of the meat
  • 1 teaspoon salt
  • teaspoon pepper</


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 t