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Turkey Soup, Economical

Take the bones and trimmings of a turkey (after the meat has been made into patties, or rissoles, minced, pulled, or devilled) break them into small pieces, put them into a stewpan with any forcemeat or sauce that may be left, and pour over them two quarts of stock. Bring this slowly to the boil, skim carefully, and add a little salt and pepper, a few sticks of celery, an onion, and a carrot. Let these simmer gently till the bones are quite clean. Strain the soup, and free it from fat. Add further seasoning if liked, and either thicken the soup with two ounces of ground rice or arrowroot made into a paste with a little stock and boiled up in the soup, or, if a clear soup is preferred, clarify according to the directions given for clarifying soup. Drop a little vermicelli, or macaroni, or sliced vegetables into it, let them boil a few minutes, and then serve. The clarifying process will not be necessary if the soup has been gently simmered, thoroughly skimmed, and well strained. If no stock from bones, etc., is at hand, a little may be made by boiling two pounds of the inferior parts of beef in five pints of water for two or three hours, and in this case the bones of the turkey may be stewed with the beef. Or half a pound only of fresh beef may be used, with a dessert-spoonful of Bovril dissolved in the liquor. Time, four hours.