Turkey Soup
(Rouen.) Chop the dark meat of a turkey, add the gravy, bones, skin, and stuffing, 1 cup of bread-crumbs, an onion, some parsley, and 2 quarts of water. Cook 3 hours, add salt and pepper, nutmeg, 1/2 cup of boiling milk, mixed with a little butter and flour, and press through a sieve.
TCHI. (Russian Soup.).
Make 1 pound of sausage meat into small balls and fry them brown. Chop 2 large onions and the heart of a cabbage, fry them in butter or suet, add 2 ounces flour, salt, pepper, parsley, and 3 pints of stock. Cook 1 hour, add the sausage balls, and 1 glass of tarragon vinegar.