The liquor that a turkey or chicken is boiled in, makes a good soup. If
you do not like your soup fat, let the liquor remain till the day after
the poultry has been boiled in it, then skim off the fat, set it where
it will boil. If there was not any rice boiled with the meat, put in
half a tea cup full, when the liquor boils, or slice up a few potatoes
and put in--season it with salt and pepper, sweet herbs, and a little
celery boiled in it improves it. Toast bread or crackers, and put them
in the soup when you take it up.