Veal and Sago Soup

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • lbs. lean veal.
  • 3 quarts cold water.
  • ¼ lb. pearl sago.
  • 2 cups scalded milk.
  • Yolks 4 eggs.
  • Salt and pepper.


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.