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.