Cover ¾ glass of red or white sago with cold water, set aside for 2 hours, and then drain the sago in a coarse sieve. Transfer the sago to a stewpan, cover with a large quantity of boiling water, and cook, stirring, until half done. Drain in a coarse sieve and rinse with cold water. When the sago has drained completely, pour it into a stewpan and cover with 7 glasses of boiling water. Add ½–¾ lb of sugar, a little lemon zest, a piece of cinnamon, and 2–3 cloves. Cook until done, that is, until the sago is soft and transparent. Five minutes before serving, pour in 1–3 glasses red wine and add, as desired, 1 glass of barberry, red currant, or cherry juice. Bring to a boil and pour into a soup tureen over dry sippets or rusks.