Italian Soup

Ingredients

• the flesh left from the cow-heel or calves' feet
• two tablespoonfuls of sago
• a large tablespoonful of grated Parmesan cheese
• some soup stock

Method

1. 1

   Cut the meat into dice.

2. 2

   Boil the sago until clear in water or stock.

3. 3

   Warm the soup stock.

4. 4

   Just before serving, put the meat into boiling stock until warmed, then place in the tureen with sago and cheese, and pour boiling stock over.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 66. The excerpt below is the record exactly as published.

Italian Soup. — Take the flesh left from the cow-heel or calves' feet that jelly has been made from ; cut it into dice. Eoil two tablespoonfuls of sago, well washed until it is clear, either in water or inferior stock, and warm just to boiling point some soup stock. Just before dinner put the pieces of meat into some boiling stock until warmed through ; then put them at the bottom of the tureen, also the sago and a large tablespoonf ul of grated Parmesan chees

Cook this with the app: pantry check, scaling, and the assistant.