Turkey Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of cold turkey cooked in beef stock thickened with rice flour and flavoured with Harvey's sauce or mushroom catsup. The full recipe is presented here and I hope you enjoy this classic British version of: Turkey Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
188. INGREDIENTS.—2 quarts of medium stock, No. 105, the remains of a cold roast turkey, 2 oz. of rice-flour or arrowroot, salt and pepper to taste, 1 tablespoonful of Harvey's sauce or mushroom ketchup.
Mode.—Cut up the turkey in small pieces, and put it in the stock; let it simmer slowly until the bones are quite clean. Take the bones out, and work the soup through a sieve; when cool, skim well. Mix the rice-flour or arrowroot to a batter with a little of the soup; add it with the seasoning and sauce, or ketchup. Give one boil, and serve.
Time.—4 hours. Average cost, 10d. per quart.
Seasonable at Christmas.
Sufficient for 8 persons.
Note.—Instead of thickening this soup, vermicelli or macaroni may be served in it.
Modern Redaction
Ingredients:
2l medium stock
remains of a cold roast turkey
60g rice flour (or arrowroot)
salt and freshly-ground black pepper, to taste
1 tbsp Harvey's sauce or mushroom catsup
Method:
Joint the turkey and cut into small pieces then combine in a stockpot with the stock. Bring to a simmer and cook gently until the bones are quite clean and stripped of meat (about 150 minutes). Remove the bones then press the soup through a fine-meshed sieve.
Set aside to cool then skim the surface to remove any traces of fat. Whisk together the rice flour (or arrowroot) to a smooth slurry with a little of the stock then beat into the soup. Season to taste then stir in the Harvey's sauce (or mushroom catsup). Bring to a boil, allow to heat through and serve immediately.
