Cassell's dictionary of cookery

Turkey, Sauces for.— Brown gravy and bread sauce are the usual accompaniments to roast turkey. Oyster sauce, celery sauce, tomato sauce, mushroom, chestnut, and truffle sauce, are all suitable accompaniments. Sausages are generally put round the bird, and salt meat of some kind. Ham, tongue, bacon, or pickled pork is sent to table -with both roast and boiled turkey. With boiled turkey, celery sauce, oyster sauce, bread sauce, or white sauce should be served. The nature of the sauce should, of course, be regulated by that of the forcemeat. 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 turned 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 skinimed, and well strained. If no stock from bones, &c., 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 teaspoonful of Liebig's Extract of Meat dissolved in the liquor. Time, four hours. Turkey Soup, Superior.— Take the remains of a cold boiled or roast turkey, cut off the meat, mince it finely, pound tiU smooth, and put it aside till wanted. Break up the body of the bird into small pieces, put these into a stewpan with two quarts of nicely flavoured white stock, and let them simmer gently for one hour and a half. Strain the gravy, let it cool, skim off the fat, and season with salt and cayenne. Cut a quarter of a pound of stale crumb of bread into thin slices, soak these for a few minutes in as much of the stock as they will absorb, let them simmer a few minutes, and afterwards squeeze the pulp in a cloth till it is quite dry. MLx this thoroughly with the flesh of the turkey which was put aside, add the soup gradually and smoothly to the paste, and rub the whole through a fine sieve with the back of a wooden spoon. Let it boil once more, add salt and cayenne as required, and just before serving add a pint of boiling cream or milk. If the soup is not sufficiently thick, it may be made so by adding an ounce of arrowroot or ground rice made into a smooth batter with a little cold milk and boiled in it before the cream is added. The soup ought to be of the consistency of thick cream.