Veal and Sago Soup

Ingredients

• 2 1/2 pounds cheap cut of veal, chopped
• 3 quarts cold water
• 1/2 pound pearl sago or tapioca
• 2 cups scalded milk
• 4 egg yolks, slightly beaten
• Salt and Pepper

Method

1. 1

   Pick over veal and remove particles of fat.

2. 2

   Cover meat with water, bring slowly to boiling point, simmer 2 hours, skimming occasionally; strain and reheat.

3. 3

   Soak sago 4 hours in enough cold water to cover, stir into hot stock, boil 30 minutes, and add milk.

4. 4

   Pour mixture slowly on egg yolks.

5. 5

   Season with salt and pepper.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 65. The excerpt below is the record exactly as published.

VEAL AND SAGO SOUP 21% pounds cheap cut of veal, chopped 2 cups scalded milk 3 quarts cold water 4 egg yolks, slightly beaten 4 pound pearl sago or tapioca Salt and pepper

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