Carcass of turkey (all the bones)
2 c. diced carrots
2 c. celery, diced
2 c. diced onions
Bay leaves and allspice to taste
1/2 c. cider vinegar
1/4 c. sugar
1 c. prunes
1 c. raisins (optional)

Partly cover carcass of turkey with water, boil until meat falls off bones. Add carrots, celery and onions, bay leaves and allspice. Adjust vinegar and sugar to your taste and add to broth. Add prunes and raisins at this time. Cook until vegetables are tender. Thick with flour that has been mixed with water. Mixture should be consistency of creamed soup. Serve over hot noodles.