Veal and Sago Soup

Veal and Sago Soup

Ingredients:
21/2 lbs. lean veal
2 cups scalded milk
3 quarts cold water

Directions:
Yolks 4 eggs
1/4 lb. pearl sago
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 cold 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.
52
Chapter VIII − SOUPS 147
The 1918 Fanny Farmer Cookbook
Asparagus Soup
3 cups White Stock II
or III