Veal and Sago Soup

Preparation info
    • Difficulty

      Medium

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • lbs. lean veal.
  • 3 quarts cold water.
  • ¼ lb.

Method

Order meat from market, very finely chopped. Pick over, and remove particles of fat. Cover meat with water, bring slowly to boiling point, and simmer two hours, skimming occasionally; strain and reheat. Soak sago one-half hour in enough water to cover, stir into hot stock, boil thirty minutes, and add milk; then pour mixture slowly on yolks of eggs, slightly beaten. Season with salt and pepper