Читать книгу The New Galt Cook Book - Various - Страница 38

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Bones of fowl or turkey, carrot, onion, celery, rice, salt and pepper. This is an excellent way to use the remnants of fowls or turkey on which considerable meat remains. Put in the soup kettle the carcass, and any bits of stuffing or gravy that remains. Pour over it one quart of cold water. Let the bones simmer for two hours (break the bones before putting them into the water). At the end of two hours strain your stock, wash the pot and put back your stock and add to it more stock if you have it, and if not, add boiling water enough to make a good quart, also a slice of carrot grated, a small onion cut fine, a piece of celery (the coarse pieces may be used for soup), and two tablespoonfuls of rice. At the end of an hour strain again, and serve, salt and pepper to taste.