Cut off all the meat from left-over turkey bones. Put the bones in cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery and 2 sprigs of parsley, all cut fine. Add 1 cup of tomato-Sauce. Let all cook well, seasoned with salt and pepper. Remove the bones; add boiled rice and the turkey meat cut into dice pieces. Let boil and serve hot with fried croutons.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)