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be (about 1/4 inch long), and put into the soup just before serving, which leaves them quite firm.
Turkey Soup, Prom the Bones "and Left Over Meat. —I do not know who to credit for thinking out the plan of obtaining the flavor of turkey in a soup, by breaking the bones (instead of throwing them away, as usually done), and putting, with the left over pieces, into a kettle with 2 qts. of cold water, and a table-spoonful of rice, covering closely, and setting on the back of the stove to simmer for an hour; then let boil slowly till the rice is done; and pour into an earthen jar, and set in a cold place till next day. When wanted for dinner remove the layer of fat (and this is a good plan with any soup); then heat, and serve hot, with crackers and pickles.
Remarks—So you may do with the remains of 2 or 3 chickens, leg of lamb, veal, rabbits, ets., not forgetting to break all bones containing marrow, or, for using rabbits, see next recipe.
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