Cassell's dictionary of cookery

Sago Soup. — Wash six ounces of sago, and add it gradually to two quarts of nicelyflavoured stock. Let it simmer gently till the sago is quite clear, and put in further seasoning if necessary. Before serving the soup mix with it either the strained juice of a lemon and a glass of light wine, or the yolks of two eggs beaten up with a little cream. Serve very hot. Sago Soup, Red (a Danish recipe).— Boil the sago as in the recipe Sago Soup, White. Instead, however, of beating up eggs and wine in the tureen, put into it preserved raspberries, currants, or cherries. In summer, ripe fruit may be used, which must be boiled with the sago. Add sugar to taste. Sago Soup, Restorative. — Boil two ounces of sago in a pint of mutton, veal, or chicken broth till clear. Serve hot or cold. Sago Soup, White (a Danish recipe).— Take half a pound of pearl sago, and wash it well in cold water; put it into four pints of boiling water along with the rind of a lemon. If liked, four ounces of raisins may afterwards be added. Beat up in the tureen the yolks of four eggs, add white or very pale brown sugar to taste, the juice of two or three lemons, and half a pint of white wine. Pour the soup slowly over this mixture, beating the eggs and wine vigorously all the while. The sago should boil for half an hour. Sago with Wine Sauce (a German recipe). — Take a quarter of a pound of sago, and boil it in a pint of water with the peel of a lemon till it is quite boiled out ; add a little white wine, sugar, and cinnamon. Stir the preparation till it becomes thin, then let it boil a little longer, and remove the peel and cinnamon. Pour the sago out to cool in a deep plate; when cold cut it into shapes, and place it in the dish in which it is to appear at table. Pour over it a sauce composed of wine, sugar, cinnamon, and grated lemon-peel. If prefeiTcd, the juice of fruit may be used instead of wine. Sailor's Soup. — Clean a small pike, a tench, a carp, and a middling-sized eel ; cut them into small lengths, throw over them a little sea- water to cleanse, and salt them at the same time ; an hour after wash and drain them on a napkin; then lay each fish separately in a saute-pan containing two onions, two carrots, and a pottle of mushrooms sliced, some parsley-roots, bay-leaf, basil, thyme, two cloves, a clove of nutmeg, a pinch of pepper and grated nutmeg, half a pint of Chablis wine, and a ladlef ul of consomme ; let them simmer for ten minutes, take out the carp, and ten minutes SAK (791 ) SAL after drain the remaining fish on a bakingsheet, and observe that no fragment of the seasoning remains about the fish. Lay them gradually in the tureen, which cover and place in the hot closet ; strain the essence of the fish through a sieve; add to it some brown consomme prepared as usual ; claiify it, and pour it into the tureen while boiling, mingling with it roots dressed in some consomme ; the same as in the recipe Sante, Potage de, but without the lettuces and sorrel. — Careme.