Economical Turkey Soup

Ingredients

• 2 pounds neck or other lean joint of beef
• 5 pints cold water
• 1 ounce salt
• 1 small mild onion
• celery
• turkey flesh and bones
• 6 ounces rice
• 1 heaped tablespoonful minced parsley
• salt and pepper or cayenne

Instructions

1. Cut up the beef into rather small pieces and pour five pints of cold water over it.
2. Heat these very slowly.
3. When the liquid begins to boil, skim it and add an ounce of salt, a small mild onion, a little celery, and the flesh and bones of the turkey along with any gravy or forcemeat that may have been left with them.
4. Let these boil gently for about three hours.
5. Strain off the soup through a coarse sieve or colander and let it remain until the fat can be entirely removed from it.
6. Boil rice very dry as for currie.
7. Stew the rice in the soup for about ten minutes.
8. Season the soup with one large heaped tablespoonful or more of minced parsley, and as much salt and pepper or cayenne as required.
9. Serve.