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Turkey-Bone Soup

Never throw away the carcass of a turkey or chicken, for it will make a delicious soup. Scrape the meat from the bones, break them, pack in a kettle, and cover with cold water, adding a small onion. Cover closely and simmer very gently for three hours. Then strain and remove the fat, and return to the fire. For every quart of stock add one cup of the cold meat after which let the soup simmer one-half hour. This soup may be greatly improved by boiling in it three minutes before serving ten oysters to each quart of soup made.