Veal and Sago Broth

Ingredients

• Two pounds of knuckle of Veal
• Two quarts of cold Water
• Three ounces of Pearl Sago
• Two yolks of Eggs
• One gill of Milk

Method

1. 1

   Put the sago in a basin with a little warm water to soak, while the broth is cooking.

2. 2

   Break up the veal and put it into a stewpan with two quarts of cold water — a little salt; let it just boil up and skim it well, draw it off the fire and let it simmer gently with the lid on for four hours.

3. 3

   Then strain it and put it back in the stewpan with the sago, and let it simmer for half an hour longer.

4. 4

   Draw the broth off the fire and let it cool a little; beat up the two yolks of egg with the milk and stir them into the broth; stir it over the fire again for a minute to cook the eggs, but do not let it boil, or they will curdle.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 78. The excerpt below is the record exactly as published.

Veal and Sago Broth. Ingredients. Two pounds of knuckle of Veal Two quarts of cold Water. Three ounces of Pearl Sago. Two yolks of Eggs. One gill of Milk

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