Cowheel Soup

• 1 cowheel
• 3 pints water
• 1 onion

Scrape, clean and blanch the cowheel; divide it into convenient pieces. Put it in a pan with the water, bring to boiling point, add the vegetables (cut in ¼-in. dice) and herbs, and simmer for 3-4 hours. Strain, remove some of the meat from the bone and cut into ¼ in. dice. Season the soup, reboil it and sprinkle in the sago or tapioca. Cook till the grain is quite clear and soft. Add the piece