Reference > Farmer's Cookbook > SOUPS > Veal and Sago Soup
  Imperial Soup Asparagus Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Veal and Sago Soup

21/2 lbs. lean veal
2 cups scalded milk
3 quarts cold water
Yolks 4 eggs
1/4 lb. pearl sago
Salt and pepper

Order meat from market, very finely chopped. Pick over and remove particles of fat. Cover meat with water bring slowly to boiling-point, and simmer two hours, skimming occasionally; strain and reheat. Soak sago one-half hour in enough cold water to cover, stir into hot stock, boil thirty minutes, and add milk; then pour mixture slowly on yolks of eggs, slightly beaten. Season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Imperial Soup Asparagus Soup  
 
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