Sago Soup (Potage au Sagou)

Ingredients

• 1 qt. well-flavoured stock
• 2 oz. small sago
• | £ pt. milk
• Seasoning

Method

1. 1

   Wash the sago and put it into a saucepan with the stock.

2. 2

   Bring to the boil, stirring occasionally.

3. 3

   Cover and simmer until the sago is clear, about 20 to 30 minutes.

4. 4

   Add the milk, season to taste, and bring to the boil again.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 96. The excerpt below is the record exactly as published.

Sago Soup (Potage au Sagou) 1 qt. well-flavoured I 2 oz. small sago. stock. | £ pt. milk. Seasoning. Wash the sago and put it into a saucepan with the stock. Bring to the boil, stirring occasionally with a wooden spoon. Put the lid on the pan and allow the contents to simmer until the sago is quite clear (from 20 to 30 minutes), the time will depend on the kind of sago used. Add the milk, season to taste, and bring to the boil again. Serve with crofitons of fried bread or cheese pastry (see Recipe 1305). Note. — If the fine prepared sago (sold in packets) is used it will not require washing, but may be sprinkled into the stock when boiling. Time to cook, 30 to 40 minutes. Probable cost, 9 d. to Is. Quantity, 2 pints. 97. Semolina Soup (Potage a la Semoule) 1 qt. well-flavoured I 2 oz. semolina. stock. ' | Pepper and salt. Put the stock into a saucepan, and bring to the boil over the fire. Skim if necessary. Hold the semolina in a piece of paper, and sprinkle it into the boiling liquid, stirring constantly with a wooden spoon. Put the lid on the pan, and simmer slowly for half an hour. Season to taste, and serve. Note. — A little milk may be added if liked, or a beaten egg may be put into the soup tureen and the hot soup poured gradually on to it. Time to cook, £ to £■ hour. Probable cost, 9d. to Is. Quantity, 2 pints. 98. Semolina and Sorrel Soup Make in the same way as above, adding a few sorrel leaves, which have been freed from their stems, and either finely shred or chopped not too finely. 99. Tapioca Soup (Potage au Tapioca) 1 qt. good stock or beef I 1 table-sp. fine tapioca. broth. Remove all grease from the stock or broth, put it into a saucepan and bring it to the boil. Then 60 COOKERY FOR EVERY HOUSEHOLD sprinkle in the tapicoa and allow it to boil until it turns quite clear. Season if necessary and serve with sippets of toast. Notes. — A garnish of vegetables cut in fancy shapes may be added to this soup if liked. Large tapioca may be used, but it must be soaked first in cold water, and it will require a longer time to cook. Time to cook, 15 to 20 minutes. Probable cost, 9 d. to Is. Quantity, 2 pints. 100. Vermicelli Soup (Potage au Vermicelle) 1£ oz. vermicelli. 2J pts. well-flavoured stock

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