Veal and Sago Soup

Instructions

1. 1

   Order meat from market, very finely chopped. Pick over and remove particles of fat.

2. 2

   Cover meat with water bring slowly to boiling−point, and simmer two hours, skimming occasionally;

3. 3

   strain and reheat.

4. 4

   Soak sago one−half hour in enough cold water to cover, stir into hot stock, boil thirty minutes, and add milk;

5. 5

   then pour mixture slowly on yolks of eggs, slightly beaten.

6. 6

   Season with salt and pepper.